Table 2 A representative proximate composition (g/100 g) of kimchi made from kimchi cabbage harvested in different seasons (available on the food nutrition database by Korean Ministry of Food and Drug Safety (MFDS, 2022)).

From: Rapid determination of the geographical origin of kimchi by Fourier transform near-infrared spectroscopy coupled with chemometric techniques

Component

Harvest season of kimchi cabbage

Spring

Summer

Autumn

Moisture

88.4

88.7

89.3

Protein

2.22

1.84

1.85

 Total amino acid

1.35

1.45

1.37

Lipid

0.67

0.49

0.54

 Total fatty acid

0.64

0.47

0.52

Carbohydrate

5.95

6.56

6.1

 Total sugar

2.38

3.22

3.05

 Total dietary fiber

3.6

4.6

4.6

Ash

2.76

2.41

2.21

 Potassium

0.43

0.32

0.31

 Sodium

0.63

0.61

0.55

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