Discover the 6 shocking health benefits of Wasabi and side effects.
If you have ever eaten sushi, you are probably familiar with the beautiful pistachio green color that wasabi brings to this dish, resembling a colored paste, wasabi typically adorns bun and sashimi plates.
I’m sure you can remember that first time when the somewhat painful onslaught of fumes hit your nostrils combined with wakame seaweed, rice, soybeans, and a mix of flavors like horseradish.
You may have even been warned that it mixed a bit with your soy sauce, but did you heed the warning? – whatever the reason, believe it or not, there are some benefits of wasabi that can work quite well for you, so pay attention to the following insert.
The mustard-like flavor, mixed with the exciting burning sensation of wasabi that many crave when they eat sushi, and due to its popularity, it has now become a favorite among other treats such as wasabi peas and wasabi popcorn.
It also has several health benefits, from improving gut health to treating foodborne illness and even fighting cancer cells. So let’s dig and cleanse our sinuses with this powerful flavor enhancer.
In addition to its culinary uses, scientists have begun to investigate the medicinal uses for the benefits of wasabi.
It is believed to relieve symptoms in several disorders, including allergies, asthma, cancer, inflammation, and neurodegenerative diseases, but here are some of the most important health benefits that this common Japanese accompaniment provides:
Studies show that the benefits of wasabi provide a powerful blow when it comes to protection against some bacteria. One study notes that using wasabi on potatoes made them more resistant to disease.
Another study shows the same when applied to tomatoes. Incorporation of the selected wasabi culture into the potted soil significantly reduced bacterial infection in tomatoes, and treatment of tomatoes produced excellent control efficiencies against M. incognita with the fresh wasabi residue.
Aside from the high price tag, this could make it a great option for natural disease management using a combination of endophytes, common and highly diverse microorganisms that live within plant tissues, and host debris.
Due to its ability to kill bacteria, it is a natural antimicrobial agent that is often used on raw fish.
This is mainly due to the isothiocyanate vapors that produce the benefits of wasabi; These fumes help deter yeast, mold, and bacteria growth. Interestingly, it can also help prevent tooth decay by destroying the bacteria that can cause it.
Wasabi benefits contain powerful phytonutrients, or phytochemicals, called isothiocyanates.
Isothiocyanates are sulfur-containing phytonutrients with strong anticancer effects; They occur naturally as glucosinolate conjugates in cruciferous vegetables, such as wasabi.
When raw vegetables are chewed, the plant cells break down and an enzyme called myrosinase is converted to isothiocyanates.
Their anticancer effects occur when they neutralize carcinogens, therefore reducing the negative impact of poisons.
Studies have shown that isothiocyanates can help prevent lung cancer and esophageal cancer and can help reduce the risk of other cancers, including gastrointestinal cancer. That means you can add wasabi to the list of cancer-fighting foods.
Compounds present in wasabi benefits could also help scientists develop a new pain treatment.
Researchers studied isothiocyanates in wasabi that trigger a reaction in TRP receptors, which are responsible for sending a pain signal to the brain, in nerve cells in our tongues and mouths.
A scientist bred mice that lacked one type of TRP receptor and found that the mice did not react to compounds containing isothiocyanates.
Additionally, evidence shows that the receptor is responsible for inflammation, meaning that isothiocyanates may have blocked that receptor, which in turn could be a useful pain reliever.
Studies have shown that the root has characteristics that can suppress bacteria found in the intestine, such as gastric inflammation and possibly even stomach cancer.
You may be able to avoid food poisoning, which is one of the reasons it is served with raw fish.
Wasabi peas are a great option for the intestinal tract as they help flush toxic substances from your body by helping to eliminate the possibility of complications of diverticulitis.
Detoxification occurs because peas are high-fiber foods. That fiber is needed to help push stool forward and ready to pass.
Without fiber to add bulk to the stool, the colon has to work harder than normal, and the pressure from this can cause pockets to form at weak spots throughout the colon, creating discomfort and potentially contributing to the leaky gut syndrome.
The high potassium amount in wasabi is crucial to regulate blood pressure and blood flow.
Potassium deficiency induces hypertension and can increase the risk of cardiac diseases and stroke. In addition, wasabi is low in sodium.
High potassium-low sodium is great for loosening up blood vessels, increasing blood flow, and protecting from hypertension.
Now that we know some of the main health benefits of wasabi, what exactly is wasabi? Interestingly, this Asian superfood you’ve eaten may not be real, it’s likely a good substitute that contains horseradish root, mustard, and a little food coloring. Even in Japan, where it’s derived from, getting the real thing can be a challenge.
True wasabi comes from the root-like stem, or rhizome, which is similar to the consistency of fresh ginger and scientifically known as Wasabia japonica.
It is part of the Cruciferae family and a relative of plants such as cabbage, cauliflower, broccoli, horseradish, and mustard greens. It is common to see European horseradish as its replacement in many culinary dishes.
Why? A few reasons lead to this, one is that horseradish still provides that nasal vapor, even if it stays on overnight, while the pungency of real wasabi only lasts for about 15 minutes, so it’s best to grate it when you need it.
Ideally, you would have your rhizome and your grater at a restaurant to keep it as fresh as possible.
The flavor is greatly affected by the finely grated. Traditionally, the best way to grate is by using a sharkskin grater, called an oroshi, which resembles fine sandpaper.
So why are we getting the wasabi? It provides challenges due to the difficulty in its cultivation process, because of this, some companies opt for growth and production using greenhouses.
They produce and sell fresh and freeze-dried wasabi rhizomes, wasabi paste jars and tubes, powder and other wasabi flavored seasonings. For all sushi lovers, you may be able to get the real thing soon!
So how do you know if you have something real? You can of course do some research and ask if you’re trying to find a real wasabi menu.
But real wasabi tastes more herbal than horseradish, and while it’s hot, it doesn’t have the lingering aftertaste that you might be used to having with the imposter. It has a milder, cleaner, fresher, and more plant-like or earthy flavor than horseradish.
One cup of raw wasabi root contains approximately:
• 142 calories
• 30.6 grams of carbohydrates
• 6.2 grams of protein
• 0.8 grams of fat
• 10.1 grams of fiber
• 54.5 milligrams vitamin C (91 percent DV)
• 0.5 milligrams manganese (25 percent DV)
• 89.7 milligrams magnesium (22 percent DV)
• 738 milligrams potassium (21 percent DV)
• 0.4 milligrams vitamin B6 (18 percent DV)
• 166 milligrams calcium (17 percent DV)
• 2.1 milligrams zinc (14 percent DV)
• 0.2 milligrams thiamine (11 percent DV)
• 104 milligrams phosphorus (10 percent DV)
• 0.2-milligram copper (10 percent DV)
• 0.1-milligram riboflavin (9 percent DV)
• 1.3 milligrams iron (7 percent DV)
• 23.4 micrograms folic acid (6 percent DV)
• 1-milligram niacin (5 percent DV)
As we’ve mentioned throughout the post, real wasabi and similar versions made with horseradish generally give a pretty intense burning effect on the nostrils and can even make the eyes water.
If you’ve never tried wasabi, start slowly, using just a little for a better experience. If spicy foods are causing you problems, it may be best to avoid wasabi altogether.
This Asian superfood can be found with a little effort, but it can be expensive. There is an organization that works to help make sure you get the real thing; You can look for the ‘Authentic Asian Superfood’ certification mark on the label, as all products using this mark have been rigorously tested to ensure they are authentic.
It can be found as a root that can be grated, powdered, or paste. The leaves of the wasabi plant can be eaten raw in salads, pickled, or even dried into pieces similar to kale chips.
As for the cost of wasabi, it varies according to the season and the proximity of the producer to the market, as well as the typical supply and demand; It doesn’t travel very well, and if the producer is not close to the market to which it is sold, so it can be delivered to the end-user in about two days, the actual wasabi spoils.
However, if kept refrigerated, its shelf life can last up to 10 days or so. Real wasabi must be harvested by hand, and since most stores buy small amounts at a time, the price goes up.
The growth cycle is 18 months to three years, and the plant is very difficult to grow, yet another reason why there is a high price on the actual product.
But if you want, in addition to looking for the “Authentic Asian Superfood” certification mark on the label, check with your local health food store.
Believe it or not, chances are that when you think you are eating wasabi, you are consuming an imposter made with horseradish.
Why? The actual pungency of the wasabi lasts about 15 minutes, to begin with. Also, it is not as easy to produce and maintain as horseradish, while having similar tastes and effects.
The good news is that you can find real wasabi. That’s important because the real thing has been shown to kill harmful foodborne bacteria, prevent tooth decay, kill cancer cells, help reduce pain caused by inflammation, improve gut health, and even be effective as an alarm clock. smoke.
So if you can handle spicy foods that flush your nostrils, add this extraordinarily nutritious seasoning to your diet today!
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