Kim Chi, Daikon radish, and mung bean carb counts?

[Michael Tree]

Does anyone out there know what the carb counts are on mung beans, daikon radish, and the various forms of kim chi (cabbage, cucumber, onion, etc)?

I've found a great Japanese/Korean grocery, and I'm looking forward to some cooking.

[not2late]

daikon:
for 100 grams
carb 4.10
fiber 1.6

mung bean, sprouted raw
for 1 cup or 104 grams
carb 6.18
fiber 1.9

mung bean, mature seeds raw
for 1 cup or 207 grams
carb 129.6
fiber 33.7

Kim chee--depends on the amounts of the ingredients.

values taken from the USDA site

[Michael Tree]

Thanks! It didn't occur to me to look at the USDA site.

The mung beans I'm talking about looks like bean sprouts with yellow peanuts on the end. Do you know whether that'ssprouted' or 'mature seeds'?

[not2late]

That's sprouted. I think the green mung beans and yellow mung beans are the same thing. The green mung bean is green because the outer coating is green, the yellow mung beans are yellow because that green outer coating has been removed.

[NulloModo]

In general the mung bean sprouts that you can buy at the grocery store are very low-carb. I love to use them in handrolls instead of rice.

[Heidi3]

kim chee

in my mind if you can not find it on the fitday I would equate it with saurkraut it is just cabbage salt hot pepper and garlic...sometimes some shrimp paste green onions....fermented...I love it with scrambled eggs...

[Heidi3]

carb count of kimchee

6grams/cup per fitday

[Michael Tree]

That sounds about right.

Are kim chi, daikon, and mung bean sprouts induction friendly? Or woud mung bean sprouts be on the legumes rung of OWL?

[not2late]

Daikon is on the "salad" list for Induction.
Mung bean sprouts are on the "other vegetable" list for Induction.
Some Asian cultures use the unsprouted mung beans too, if that's the case, then they belong on the legume rung of OWL.

Kim chee--it depends what's in it. Be ware though that the vinegar used to pickle the veggies does contain sugar either in the form of sugar or honey.

[Heidi3]

Kimchee should NEVER have vinegar in it

in the store I have noticed sometimes it has vinegar but that is not real kimchee....real kimchee is actually is fermeted with salt ...good kimchee never has vinegar in it
it should have the following

napa (or diakon or other veggies)
garlic
green onion
hot pepper
salt
dried shrimp powder

I make it and there are several recipes online for it but kimchee with vinegar is not made by anyone at all that I know....it is like making saurkraut

so if you get real kimchee you can eat it on induction...some also have msg .....but not the good stuff!!!
I eat a LOT of kimchee!!!!

[Heidi3]

basic kimchee recipe

KIMCHEE (I will post in recipe site too!)

2 Napa cabbages, cut up (I like to make pretty big chunks
1 green onion chopped
2 Garlic cloves, minced
1 1" piece ginger, minced
1/4 cup Korean chiles ground
1tsp ground dried shrimp
one handfull of kosher salt

Sprinkle cabbage with salt toss in a bowl while you prepare everything else while you prepare the rest ...then squeeze the water out toss it all together and put in a glass jar with a plastic lid. (no metal) or if you have a crock with a lid that works fine.....leave in a cool not cold place for a week at least then enjoy!
CAUTION it can blow when you ipen it so open slowly! and do not be afraid to eat it if it bubbles over it is supposed to!!! just do not eat it if it gets moldy....(although it has never happened to me knock wood)

[LindaSue]

Kimchi

I just bought my husband a jar of kimchee at the Asian market the other day and it does have a nutrition label on it. It's a little confusing though. The jar is 16 ounces and it says a serving size is 8 ounces, but then it says there are 16 servings per jar. I'm guessing that a serving size should be 1 ounce, but the carb count seems a bit too high for one ounce. Here are the ingredients listed as well as the nutritional counts:

cabbage, radish, garlic, ginger, salt, water, onion, chili, shrimp, oyster, scallion, MSG, sugar substitute (nutritive dextrose, calcium saccharin, cream of tartar, calcium silicate)

1 Serving:
60 calories
0 fat
10 carbs
6 grams fiber
4 grams protein
4 grams net carbs

Can anyone take a guess as to what the actual serving size ought to be for there to be 10 carbs per serving? 8 ounces seems way too high and 1 once seems too low. I'm also guessing that "nutritive dextrose" is just another word for sugar, but it's very low on the list and it states zero sugars.

[Michael Tree]

I wouldn't worry about the dextrose. It's the same stuff that is used to bulk up Splenda. I wonder why they use saccharin (ie. Sweet n' Low) in it?

[Heidi3]

I wonder

well the fiber content is high but I wonder if it is because it is pretty concentrated because the water comes out during the fermentation...I think a reasonable serving for most people is about 1/3 a cup (although I can eat an entire jar) ...try making it ...it is kind of fun very cheap and tastes so good!!!!...just be careful when you open the jar after fermenting it I have had them blow!!!!