Immune system support and bad cholesterol control are some of the health benefits of sushi

Rich in vitamins and nutrients, this ancient food from Asian cuisine became popular in Japan more than 200 years ago.

October 2021 – It’s hard to resist the deliciousness of sushi, especially when we know that this famous dish from Japanese cuisine offers so many health benefits. The properties found in this delicacy can help balance hormones, strengthen the immune system, boost metabolism, reduce “bad” cholesterol, and help lower blood pressure.

The combination of fish with rice originated around the year 700 AD, driven by the need to preserve raw fish. However, the form we eat today was created by Japanese chef Hanaya Yohei in 1824. After the dish became popular, seaweed was added to the recipe.

Nutritionist Graciela Vargas, from the Umami Committee – the organization responsible for promoting the fifth taste – explains that the seaweed wrapping sushi absorbs large amounts of minerals from the ocean, bringing health benefits to the food.

“Widely present in Asian gastronomy, seaweed is rich in vitamins and helps the body function properly by building cells and strengthening health. Kombu is one of the seaweeds that most imparts the umami taste, helping increase calcium production and improving digestive and intestinal systems,” says the nutritionist.

These seaweeds contain vitamins with different functions that support health and help prevent and control diseases. “Vitamin K helps maintain proper gastrointestinal function, while vitamins A, C, E, and B12 boost immunity, act as antioxidants, aid in metabolic reactions, and improve healing,” adds Graciela.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers from the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.