Gwamegi, which is also helpful for dieting, is the secret behind the manufacturing process...
Dec 24, 2024
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Gwamegi, selected by the Ministry of Oceans and Fisheries as 'Seafood of the Month', is a menu that often appears at year-end and New Year's parties. It is a representative winter food that makes you chubby and chewy as the temperature drops. Herring and saury are repeatedly frozen, melted, and dried in the cold sea breeze, and it is also in the spotlight as a nutritional food.
Gwamegi is a high-protein food and is good for protein supplementation when dieting. The protein content based on 100g is 20.1g, and the absorption rate in the body increases as the protein is decomposed into amino acids during the manufacturing process. It can also help build muscles and recover from fatigue. It also reduces fat as it dries.
Unsaturated fatty acids such as omega-3s, which are abundant in gwamegi, are good for preventing cardiovascular diseases such as high blood pressure, myocardial infarction, and arteriosclerosis. It lowers triglycerides, and increases good HDL cholesterol. Omega-3 fatty acids (maintained with EPA and DHA) per 100 grams are known to be about 36% higher than saury before drying. In addition, omega-3 fatty acids are effective in improving memory and learning ability by activating brain function and smoothing brain blood flow, and are also good for preventing dementia.
Vitamin E, which is contained in a large amount of gwamegi, helps prevent aging. It is an antioxidant vitamin that removes free oxygen and is known to play an important role in preventing chronic diseases such as blood vessels, cancer, and allergic diseases. It is also rich in vitamin D, making it perfect for winter when vitamin D synthesis through sunlight is insufficient.
In addition, the potassium component of gwamegi facilitates blood circulation through the discharge of sodium and waste, which helps blood vessel health.
However, there are also precautions when eating gwamegi.
First of all, you have to be careful of freshness because you eat it without heating it. The Ministry of Food and Drug Safety advised that gwamegi should be eaten right after purchase because it is likely to be scattered due to its high lipid content, and that leftover should be sealed and stored frozen. In particular, if you have gout (a disease that accumulates around joints or cartilage due to increased uric acid in the blood, causing inflammation and stimulating joints), the symptoms may worsen due to the purine component in the gwamegi, so care should be taken in.
In addition, it is recommended to avoid excessive intake because it may have a high sodium content.
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