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HEALTH INFO
Benefits of Miso

Miso is made from soya beans. It is a product that has been fermented and aged. It has living enzymes that aids our digestive process. It provides a nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins.

It has 11 times more protein than cows milk.

Twice as much protein as meat or fish.

Its valuable enzymes helps our intestinal flora to digest food.

Soya beans are rich in calcium, phosphorus, iron, other minerals and lecithin. (It is important these days to acquire soya beans that are organic because it is one of the products that have been genetically modified).

When we are suffering from fatigue and tiredness it helps us relieve these conditions.

It helps to dissolve cholesterol in the blood.

Benefits people with high blood pressure and allergies.

It is recommendable to have one or two small cups of miso soup every day.     

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Vegetables Miso Soup

Ingredients:

1 carrot, 1onion, 1/4 cabbage, 1/2 block of tofu, I strip of kombu seaweed. (optional mushrooms)
1 tablespoon sesame oil, I tablespoon miso, 1 litre water, seasalt to taste.

Cut vegetables into strips and tofu into cubes.
Saute onions, in sesame oil for a couple of minutes and add carrots, cabbage and kombu seaweed.
Add water and bring to a boil. Simmer till tender and add the tofu. Simmer for another 3-4 minutes.
Off fire and add miso and salt. Serve while hot.

Miso can also be used in noodles soup and stir fry vegetables.

Slice onion moon shaped

Miso is a well-balanced nutritious food,
which has various good effects on your health.


Nutrients

Origin

Expected Effectiveness

protein

soybeans

Reduce blood cholesterol; maintain elasticity of blood vessels ; prevent cerebral apoplexy

vitamin B2

aspergilli

Promote oxidization reduction in the body

vitamin B12

bacteria

Help blood formation; reduce mental fatigue

vitamin E

soybeans

Inhibit generation of lipid peroxide; anti-aging

enzymes

koji, yeast, lactic acid bacteria

Help digestion

saponin

soybeans

Inhibit generation of lipid peroxide; reduce blood cholesterol ; prevent hardening of the arteries; prevent hepatopathy

trypsin inhibitor

soybeans

Anti-cancer; prevent diabetes

Isoflavon

soybeans

Deoxidization; alleviate stiff neck and shoulders; anti-mutagenicity; prevent breast cancer

lecithin

soybeans

Reduce blood cholesterol; prevent hardening of the arteries ; prevent senile deterioration

Colin

soybeans

Prevent fatty liver; anti-aging

prostaglandin E

linoleic acid in soybeans

Prevent high blood pressure

brown pigment

soybeans

Inhibit generation of lipid peroxide; anti-aging

dietary fiber

soybeans

Reduce blood cholesterol; prevent colon cancer

 

 

 

 

 

 

 

 
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