Wasabi, that essential ingredient in Japanese cuisine that you either love or hate. This condiment has a strong, very characteristic and spicy flavor. It is commonly used to accompany sushi dishes, either mixed with soy sauce or directly on food, although it offers many other possibilities in the kitchen.
Now, what is the scientific reason for the spicy taste of wasabi? Mario Sánchez, food technologist, has explained it on his profile on the social network Instagram (@sefifood, with 23.4 thousand followers), where he disseminates content related to nutrition, food and health. This is a curious explanation that also has an impact on our health.
The first thing you need to know about wasabi is that it is a Japanese spice or condiment from the wasabi plant, eutrema japonicum. As the expert explains, according to some authors, it has been cultivated in Japan for more than a thousand years.
This plant shares a relationship with the vegetables from which mustard is extracted, with radish, cabbage, broccoli, cauliflower and all derivatives of this family of plant foods.
“One of the reasons why wasabi is so spicy when you put it in your mouth has to do with isothiocyanates,” underlines Mario Sánchez in his video published on Instagram. “Traditionally, scientific literature has attributed antimicrobial and anti-inflammatory properties to these isothiocyanates, which are capable of combating some processes in the development of cancer cells,” the expert highlights.
Now, he clarifies that “this must be taken with a grain of salt, but it is scientific evidence that we have in some trials.” In the words of the food technologist, “this does not mean that in reality, in a complete human body, outside the laboratory of those cells, it has the same effect, but they are interesting findings to say the least,” he concludes.
This condiment is rich in healthy properties, although it should be noted that, given that it is consumed in an unusual way and in small quantities, its contribution does not have a very significant influence either. Its nutritional value is 142 kilocalories per 100 grams. This amount provides 30.6 grams of carbohydrates, 6.2 grams of protein and 10.1 grams of fiber.
In any case, thanks to its already mentioned anti-inflammatory properties, it facilitates the digestion of meals, as happens with other spicy foods. It also helps combat the presence of bacteria in our body and acts as an antioxidant, an ally for the prevention of aging. Finally, it is rich in vitamin C, which strengthens the immune system.
