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Fermenting Fruits And Vegetables : Examples Of Fermented Fruits And Vegetables
Origin: Fermenting fruits and vegetables is an ancient tradition, which has been prevalent for centuries. It is probably the oldest forms of preserving food, long before refrigeration became an option. Wine, bread and cheese are the oldest examples of fermented foods which have been consumed all over the world for thousands of years.
Examples of fermented fruits and vegetables:
Benefits Of Fermented Foods: Fermenting Foods Has Many Advantages And BenefitsFermentation is a cheap and efficient way to preserve raw fruits and vegetables which are highly perishable. It is a controlled process and gives them added shelf life
These fermented foods, like pickles and sauerkraut, are often served as an appetizer or side dish with a main meal.
The fermentation process is a good and economical way to salvage vegetable waste. Peels of fruits are made into vinegar. Oil-cakes which are the by-product of oil pressing are converted into foods. Fermentation changes the consistency of the products by breaking down the cellulose into easily digestible sugars.
Fermentation can remove harmful chemicals from a plant product. Cassava contains a chemical called cyanogenic glucoside, which when eaten without being processed, causes cyanide to be released into the body, with fatal results. Fermenting the cassava by following the proper steps, removes this harmful ingredient.
The process of fermentation often improves the nutritional value of the food and increases their digestibility. The levels of vitamins are known to increase significantly in products like sorghum beer, which contains high levels of biotin and riboflavin. Palm wine, which is made in West Africa, has large amounts of Vitamin B 12. Idli, a combination of fermented pulses and cereals, which is eaten in India, is rich in riboflavin and thiamine. Grape wines have high levels of anti-oxidants which are cancer fighting.
|Submitted on January 16, 2014|