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A mysterious ingredient in Japanese cuisine. Include it in your diet – Zdrowie Wprost

A mysterious ingredient in Japanese cuisine.  Include it in your diet - Zdrowie Wprost

Misto paste made from fermented soybeans and koji (Aspergillus oryzae), Japanese mushroom. It is one of the essential ingredients of southeastern cuisine. Like many fermented products, it has a beneficial effect not only on the taste of the dish, but also on the digestive system.

Misto paste comes from China

Miso paste comes from China, but was brought to Japan about 1,300 years ago by Buddhist priests who used it to preserve food during the summer months. Over the years, miso has become a staple in the Japanese diet.

Dough preparation

The traditional process of preparing mist paste can take up to several years. Production time affects its taste. The longer the fermentation process, the thicker and darker the miso will become. Fermentation that continues for several weeks gives a brighter, sweeter paste. Sometimes other ingredients are added to the paste, such as grains such as barley, rye, rice or buckwheat, which give the paste its flavour.

What do you use?

Today, miso paste is used to season vegetables, fish, and meat. It is also a key ingredient in miso soup. Miso paste gives dishes a spicy flavour. Rich in proteins and sodium.

Misto Paste – Nutritional Values

Nutritional values ​​in 1 tablespoon of Mist Paste (about 17 grams):

  • Calories: 33.7
  • Fat: 1 gram,
  • Sodium: 634 mg
  • Carbs: 4.3 grams
  • Fiber: 0.9 g,
  • Sugars: 1.1 grams
  • Protein: 2.2 grams.

Health benefits

Although consumed in small quantities, the spray paste offers significant health benefits.

Controls blood sugar levels

Recent research suggests that adding soy foods such as miso and ground soybeans to other foods can lower excessive blood sugar levels.

lowers blood pressure

Consumption of fog paste reduces blood pressure. Miso components reduce the effect of sympathetic nerve activity, lowering blood pressure and heart rate.

Lowers cholesterol

Fermented soy foods like miso are rich in protein. Research shows that it reduces the concentration of total cholesterol and low-density lipoprotein, the so-called “bad” LDL cholesterol, cholesterol and triglycerides if eaten in place of animal protein.

Reduces inflammation

The isoflavones in misto paste have been shown to have antioxidant, anticancer, antimicrobial, and anti-inflammatory properties. There is evidence that they prevent chronic disease and inflammation.

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