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 9 Benefits of Miso

  1. Miso is made from soya beans. It is a product that has been fermented and aged. It has living enzymes that aid our digestive process. It provides a nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins.
  2. It has 11 times more protein than cow's milk.
  3. Twice as much protein as meat or fish.
  4. Its valuable enzymes help our intestinal flora to digest food.
  5. 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).
  6. When we are suffering from fatigue and tiredness it helps us relieve these conditions.
  7. It helps to dissolve cholesterol in the blood.
  8. Benefits people with high blood pressure and allergies.
  9. 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, sea salt 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 the fire and add miso and salt. Serve while hot.

 

Miso can also be used in noodle 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