Cheonggukjang is a traditional fermented food made from soybeans and microorganisms. It has a distinctive smell, but many people seek it out for its health benefits. In particular, it is rich in nutrients that protect the health of middle-aged women. The protein in soybeans remains active, and isoflavone components have effects in improving osteoporosis and hyperlipidemia during menopause. It also helps prevent breast cancer. Let's take another look at the health benefits of Cheonggukjang.

 

Rich in essential nutrients like proteins... What are the beneficial components for hyperlipidemia and osteoporosis?

According to the national standard food composition table, 100g of cheonggukjang contains essential nutrients such as 21% protein, 12% carbohydrates, and 9% fat. In particular, it includes 9% unsaturated fatty acids, which help reduce neutral fats and cholesterol in the body, thereby supporting vascular health, and dietary fiber, contributing to the prevention and management of hyperlipidemia. It also contains high levels of calcium and phosphorus, which help prevent osteoporosis. However, it also has a high sodium content, so it is advisable to regulate it during cooking.

 

Reduction of blood cholesterol levels... Cheonggukjang nutrients are absorbed better than soybeans

The fact that isoflavone components in cheonggukjang help prevent breast cancer and osteoporosis and reduce blood cholesterol levels is also confirmed by data from the Korea Central Cancer Registry and the Rural Development Administration. The structure of isoflavones, the main physiologically active substances in soybeans, changes during the fermentation process of cheonggukjang, making them more easily absorbed by the body. This makes their utilization higher than that of unfermented soybeans. When cheonggukjang is produced, powerful protein-degrading enzymes appear due to Bacillus bacteria. At this time, soybean proteins are broken down into amino acids, improving digestibility.

 

Contributes to dissolving blood clots... suppresses eyebrow reduction effects

During the fermentation process, cheonggukjang increases in vitamin B2 and calcium. The sticky, mucilaginous substance called polyglutamic acid helps absorb calcium. Protein-degrading enzymes contribute to preventing strokes (ischemic stroke and hemorrhage) by dissolving blood clots and also help prevent myocardial infarction. Peptides have a blood pressure-lowering effect. Consuming cheonggukjang regularly can increase protein intake, which may alleviate symptoms such as thinning and falling of eyebrows that occur with aging. The genistein component not only fights oxidative damage (aging) through antioxidant action but also exhibits antimicrobial effects.

 

Eating too salty reduces health benefits... it's good to add fresh vegetables.

The main ingredient of cheonggukjang, soybeans (yellow beans), has a low glycemic index, which helps gradually lower blood sugar levels and aids in the prevention and treatment of diabetes. However, if cheonggukjang is too salty, these health benefits are reduced. Eating it together with salted kimchi and fermented seafood can lead to excessive sodium intake, which can raise blood pressure and be harmful to the stomach lining. For health reasons, cheonggukjang should not be made too salty. It is helpful to eat it with fresh vegetables rich in potassium, which aids in sodium excretion.

 

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During the fermentation process, cheonggukjang increases in vitamin B2 and calcium.

Polyglutamic acid, a sticky viscous substance that forms at this time

It helps with the absorption of calcium.

Protein-degrading enzymes dissolve blood clots.

Contributes to the prevention of stroke (ischemic stroke - hemorrhage) and myocardial infarction by acting to block blood vessels.

 

It has the effect of dissolving blood clots in fermented soybean paste.

Soybean paste soup is good, but fermented soybean paste soup also tastes great.