Editing Kimchi (section)

==Nutrition==
[[File:Korean stew-Kimchi jjigae-05.jpg|thumb|''[[Kimchi jjigae]]'' (김치찌개), a stew made of kimchi, vegetables, broth, and other ingredients, is a popular dish during the cold months.]]
Kimchi is made of various vegetables and contains a high concentration of [[dietary fiber]],<ref>{{cite web |url=http://www.vrg.org/journal/vj2004issue2/vj2004issue2kimchi.htm |title=Kimchi by Nancy Berkoff, RD, EdD, CCE |publisher= |access-date=13 September 2014 |archive-url=https://web.archive.org/web/20141019083945/http://www.vrg.org/journal/vj2004issue2/vj2004issue2kimchi.htm |archive-date=19 October 2014 }}</ref> while being low in [[food energy]]. The vegetables used in kimchi also contribute to intake of vitamin A, thiamine (B<sub>1</sub>), riboflavin (B<sub>2</sub>), calcium, and iron.<ref name="Asianinfo">{{Cite web |url=http://www.asianinfo.org/asianinfo/korea/food.htm#KIM%20CHI |website=Asianinfo.com |title=Food in Korea |access-date=30 January 2007 |archive-date=19 February 2012 |archive-url=https://web.archive.org/web/20120219003615/http://www.asianinfo.org/asianinfo/korea/food.htm#KIM%20CHI |url-status=live }}</ref><ref name="tour2korea">{{Cite web |url=http://english.visitkorea.or.kr/enu/OO/OO_EN_13_1_2.jsp?cid=347478 |website=Tour2korea.com |title=Kimchi |access-date=30 January 2007 |archive-date=30 September 2012 |archive-url=https://web.archive.org/web/20120930041245/http://english.visitkorea.or.kr/enu/OO/OO_EN_13_1_2.jsp?cid=347478 |url-status=dead }}</ref>

{|class="wikitable"
|+Nutritional composition of typical kimchi<ref>Korea Food Research Institute</ref>{{nonspecific|date=June 2021}}
!Nutrients
!per 100 g
!Nutrients
!per 100 g
|-
|[[Food energy]]
|32
|Moisture
|88.4 g
|-
|Crude protein
|2.0 g
|Crude lipid
|0.6 g
|-
|Total sugar
|1.3 g
|Crude fiber
|1.2 g
|-
|Crude ash
|0.5 g
|Calcium
|45&nbsp;mg
|-
|Phosphorus
|28&nbsp;mg
|Vitamin A
|492 IU
|-
|Vitamin B<sub>1</sub>
|0.03&nbsp;mg
|Vitamin B<sub>2</sub>
|0.06&nbsp;mg
|-
|Niacin
|2.1&nbsp;mg
|Vitamin C
|21&nbsp;mg
|}
{| class="wikitable"
|+ Vitamin contents of common kimchi and average vitamin contents of 4 kimchi during fermentation at 3–7°C
|-
!Fermentation<br />time (week)||[[Carotene]]<br />(μg%{{what|reason=percent of what|date=November 2020}})||[[Thiamine|Vitamin<br />B<sub>1</sub>]] (μg%)||[[Riboflavin|Vitamin<br /> B<sub>2</sub>]] (μg%)||[[Vitamin B12|Vitamin<br /> B<sub>12</sub>]] (μg%)||[[Niacin (substance)|Niacin]]<br />(μg%)||[[Vitamin C]]<br />(mg%)
|-<!--There is a percent sign and a right, unclosed parenthesis sign under Vitamin B<sub>1</sub> in the data table in the source text. It is not included in this data table, because it appears to be a typo in the source text.-->
!0
|49.5<sup>a</sup>||41.7||66||0.17||740||28.9
|-
!1
|44.0 (35.4)<sup>b</sup>||41.6 (40.1)||47 (54)||0.09 (0.09)||781 (747)||25.0 (25.3)
|-
!2
|32.0 (30.4)||70.9 (61.9)||110 (99)||0.19 (0.20)||928 (861)||27.8 (28.5)
|-
!3
|26.6 (26.9)||79.1 (87.5)||230 (157)||0.25 (0.33)||901 (792)||23.6 (22.3)
|-
!4
|21.0 (25.3)||62.7 (70.8)||35 (95)||0.20 (0.26)||591 (525)||16.7 (16.0)
|-
!5
|24.2 (20.1)||53.3 (49.1)||40 (37)||0.10 (0.16)||style="background-color: #f0f2f4;"| ||11.16 (11.0)
|-
|colspan="8" |<sup>a</sup>Naturally fermented baechu kimchi<br /><sup>b</sup>Average levels of four kimchis; common kimchi +3 different starter inoculated kimchis
|- class="sortbottom"
|style="background-color: lightgray;" colspan="8" |
|- class="sortbottom"
|colspan="8" style="text-align: center" |Source: Hui et al. (2005)<ref>{{Cite book
 |last1         = Park
 |first1        = Kim-Young
 |last2         = Cheigh
 |first2        = Hong-Sik
 |pages         = 714–754
 |chapter       = 35. Kimchi
 |series        = Food Science and Technology
 |volume        = 134
 |editor1-last  = Hui
 |editor1-first = Y. H.
 |url           = https://books.google.com/books?id=PC_O7u1NPZEC&q=rebounded%2520to%2520optimally
 |title         = Handbook of Food and Beverage Fermentation Technology
 |editor2-last  = Meunier-Goddik
 |editor2-first = Lisbeth
 |editor3-last  = Josephsen
 |editor3-first = Jytte
 |editor4-last  = Nip
 |editor4-first = Wai-Kit
 |editor5-last  = Stanfield
 |editor5-first = Peggy S.
 |date          = 2004
 |publisher     = CRC Press
 |isbn          = 978-0-8247-5122-7
 |access-date   = 2 January 2023
|archive-date  = 2 January 2023
|archive-url   = https://web.archive.org/web/20230102035819/https://books.google.com/books?id=PC_O7u1NPZEC&q=rebounded%2520to%2520optimally
 |url-status    = live
}}</ref>{{rp|740–741, 751}} who cited Lee et al. (1960)<!--Table 9 on page 741 says that the source of the data table is "Ref. 77" at the bottom of the data table. Reference 77 on page 751 is the Lee et al. (1960) source.-->
|}
{| class="wikitable"
|+General components of kimchi (per 100g of edible portion)
|-
!Components||[[Baechu-kimchi]]||[[Kkakdugi|Kaktugi]]||[[Gat-kimchi]]||[[Pa-kimchi]]||[[Baek-kimchi]]||[[Yeolmu-kimchi]]||[[Dongchimi]]||[[Nabak-kimchi]]
|-
![[Calorie]] (kcal)
|18||33||41||52||8||38||11||9
|-
![[Moisture]] (%)
|90.8||88.4||83.2||80.7||95.7||84.5||94.2||95.1
|-
!Crude [[Protein (nutrient)|protein]] (g)
|2||1.6||3.9||3.4||0.7||3.1||0.7||0.8
|-
!Crude [[lipid]] (g)
|0.5||0.3||0.9||0.8||0.1||0.6||0.1||0.1
|-
!Crude [[Ash (analytical chemistry)|ash]] (g)
|2.8||2.3||3.5||3.3||1.5||3.2||2||1.5
|-
![[Carbohydrate]] (g)
|3.9||7.4||8.5||11.8||2||8.6||3||2.5
|-
![[Dietary fiber]] (g)
|3||2.8||4||5.1||1.4||3.3||0.8||1.5
|- class="sortbottom"
|style="background-color: lightgray;" colspan="10" |
|- class="sortbottom"
|colspan="10" style="text-align: center" |Source: Tamang (2015)<ref name="Tamang" /> who cited Lee (2006)<!--This data table is at the bottom of page 350.-->
|}
{| class="wikitable"
|+ Vitamin content of kimchi (per 100g of edible portion)
|-
!Vitamins||[[Baechu-kimchi]]||[[Kkakdugi|Kaktugi]]||[[Gat-kimchi]]||[[Pa-kimchi]]||[[Baek-kimchi]]||[[Yeolmu-kimchi]]||[[Dongchimi]]||[[Nabak-kimchi]]
|-
![[Vitamin A]] (RE)
|48||38||390||352||9||595||15||77
|-
![[Vitamin A]]<br />([[beta-Carotene|β-carotene]]) (μg)
|290||226||2342||2109||53||3573||88||460
|-
![[Thiamine|Vitamin B<sub>1</sub>]] (mg)
|0.06||0.14||0.15||0.14||0.03||0.15||0.02||0.03
|-
![[Riboflavin|Vitamin B<sub>2</sub>]] (mg)
|0.06||0.05||0.14||0.14||0.02||0.29||0.02||0.06
|-
![[Niacin (substance)|Niacin]] (mg)
|0.8||0.5||1.3||0.9||0.3||0.6||0.2||0.5
|-
![[Vitamin C]] (mg)
|14||19||48||19||10||28||9||10
|-
![[Vitamin B6|Vitamin B<sub>6</sub>]] (mg)
|0.19||0.13|| || || || || ||
|-
![[Folic acid]] (μg)
|43.3||58.9||74.8|| || || || ||
|-
![[Vitamin E]] (mg)
|0.7||0.2||1.3|| || || || ||
|- class="sortbottom"
|colspan="10" |Not detected: [[vitamin A]] ([[retinol]]), [[pantothenic acid]], [[Vitamin B12|vitamin B<sub>12</sub>]], [[vitamin K]]<!--This information appears directly underneath the source information which is underneath the borders of the data table on page 351.-->
|- class="sortbottom"
|style="background-color: lightgray;" colspan="10" |
|- class="sortbottom"
|colspan="10" style="text-align: center" |Source: Tamang (2015)<ref name="Tamang" /> who cited Lee (2006)<!--This data table is at the bottom of page 351.-->
|}

A 2003 article said that South Koreans consume 18kg (40lbs) of kimchi per person annually.<ref name=LAT>{{Cite news | url=https://www.latimes.com/archives/la-xpm-2003-jun-17-et-magnier17-story.html | work=[[Los Angeles Times]] | title=In an Age of SARS, Koreans Tout Kimchi Cure | author=Magnier, Mark | date=17 June 2003 | access-date=7 May 2010 | archive-date=27 February 2010 | archive-url=https://web.archive.org/web/20100227102302/http://articles.latimes.com/2003/jun/17/entertainment/et-magnier17 | url-status=live }}</ref> Many credit the [[Korean Miracle]] in part to eating the dish.{{r|Choe}} Adult Koreans eat from {{convert|50|g|lb}} to {{convert|200|g|lb}} of kimchi a day.<!--This information is in the first sentence of the last paragraph of page 344. The 2015 book cites a 2011 source for that statement as indicated by the source text's inclusion of "Current of the Kimchi Industry, 2011" in parenthesis at the end of that sentence.--><ref name="Tamang">{{Cite book|last=Tamang|first=Jyoti Prakash|url=https://books.google.com/books?id=RJC9BwAAQBAJ&q=typical%2520adult%2520Korean|title=Health Benefits of Fermented Foods and Beverages|date=2015|publisher=CRC Press|isbn=978-1-4665-8810-3|pages=344, 350–351|access-date=2 January 2023|archive-date=2 January 2023|archive-url=https://web.archive.org/web/20230102035820/https://books.google.com/books?id=RJC9BwAAQBAJ&q=typical%2520adult%2520Korean|url-status=live}}</ref>