Healthy Effects of Mirin

Healthy effects of mirin

Healthy effects of mirin. Many diners are not aware of the history and distinctive appeal of mirin, despite it being one of the most essential condiments in Japanese cooking. Mirin has a deep, nuanced flavor and scent that is exclusive to fermented seasonings, but it is also frequently used as a sweetener, either in addition to or instead of sugar

HEALTHY EFFECTS OF MIRIN

Glutinous rice, rice wine, and rice shochu, an alcoholic beverage, are the ingredients used to make traditional mirin. All of these ingredients are made from rice, as their names suggest. Mirin’s sweetness comes from the rice’s starch, while its umami comes from the rice’s protein. This commonplace liquid is reported to have several health advantages in addition to being useful in a wide range of culinary applications.

1. Gut-friendly

beneficial bacteria are fed by oligosaccharides made during the ripening process, and the gut biome becomes more acidic due to organic acids like citric and lactic acid bacteria, which promotes the growth of beneficial bacteria.

2. Blood glucose spikes are avoided

The GI value is a number that shows how quickly blood glucose levels are rising. On this scale, Mirin’s GI value typically comes in at around 15. Because mirin has a very low GI value in comparison to other sweeteners, it is less likely to raise blood glucose levels, which lessens the strain on the body and, according to some sources, aids in maintaining a healthy weight.

3. Effects that relieve fatigue

Throughout history, hon-mirin has been consumed as a drinkable infusion, particularly as a way to prevent summer heat exhaustion and relieve fatigue. Rich in 17 different types of amino acids, traditional hon-mirin is said to help stimulate the body and heal damaged tissues.

4. An abundance of antioxidants

The traditional method of making mirin is to age it. The Maillard reaction causes the mirin to darken during this extended storage period, and research shows that the antioxidant impact rises in direct proportion to the level of pigmentation.

Other benefits

Rice wine is a probiotic because it contains bacteria and lactic acid, which helps to maintain stomach health. In addition to acting as an antibacterial, it also helps prevent UV ray damage and slow down the aging process.

Summary

With an alcohol by volume of roughly 18% to 25%, it is stronger than beer or most wines, so please drink it in moderation. When it comes to calories and carbohydrates, 100 grams of rice wine has 134 calories and 5 grams of carbohydrates; however, the higher the alcohol content, the more calories it contains.