INGREDIENTS: Wheat flour, malt syrup(malt, glucose, water), water, red pepper powder, salt, monosodium glutamate, potassidum sorbate as a preserve
Red pepper paste “Kochujang” is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus Red pepper paste “Kochujang” may have antiobestic effect. Commercial Red pepper paste “Kochujang” has rather prepared mainly with fermented wheat flour and grains, and red pepper powder.
Pepper is low in Saturated Fat and Sodium, and very low in Cholesterol. Pepper paste is also a good source of Vitamin C, Niacin, Vitamin B6, Iron and Potassium, and a very good source of Vitamin A and Riboflavin.