Namul, the driving force behind health and high vegetable consumption in Korea

• Published in: Journal of Ethnic Foods Vol. 7; no. 1; pp. 1 - 12
• Main Authors: Kim, Soon-Hee, Kwon, Dae Young, Shin, Donghwa
• Format: Journal Article Book Review
• Language: English
• Published: Amsterdam BioMed Central 2020; BMC; 한국식품연구원
• Subjects: Caloric intake; Consumption; Cooking; Diet; Famine; Fiber; Food supply; Grasses; Healthy food; Longevity; Meals; Namul; Phytochemicals; Plants; Poverty; Rice; Shortages; Soybeans; Vegetables; Wild plants; Winter; Yangnyom (seasoning); 식품과학
• ISSN: 2352-6181; 2352-6181; 2352-619X
• DOI: 10.1186/s42779-019-0026-2

Abstract Namul (greens) is the driving force behind the fact that Korea has the highest per capita vegetable consumption in the world and also the secret to the longevity of Koreans. The word “ Namul ” refers to foods made by seasoning and mixing edible plants or leaves. Compared to other foods, a single serving of namuls contains a high quantity of vegetables because they tend to shrink in volume during the cooking process. The origin of namul in Korea can be traced back to a time when the country faced food shortages and people would forage for wild plants in fields or mountainous areas. However, with the addition of seasoning, namul evolved into a tasty dish and became an essential part of traditional Korean meals and the Korean diet. From the perspective of dietary diversity, namuls are a fantastic food as they contain a well-rounded selection of vegetables. Namuls are also rich in fiber and many phytochemicals, offering a number of health benefits. In an era where the world is grappling with the problem of excessive caloric intake, namuls have even greater value since they are low in calories while also very filling.