Benefits of Sauerkraut (fermented raw cabbage) what is it and nutritional value?

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    WHAT IS IT ?
Fermented raw cabbage with a unique sour flavour 
The name is German where is very famous 
but originally comes from Asia 
similar to Kimchi (Korea) or Brovada (North Italy)


BENEFITS:

  • Fermentation makes more available the minerals and vitamins, especially Vitamin C and K 

  • The unpasteurised version keeps the alive probiotics lactobacilli and fibres which help to promote a healthy bowel 

  • The enzymes contained help to breakdown food easily and make it more digestible 



NUTRITIONAL VALUE per 100 gr:

- Kcal 19

- Carbs  4.3 gr which 

2.9 gr are Fibers

1.8 gr are Sugars

- Fat 0.1 gr

- Protein 0.9 gr

-  Vitamins:  C and K (relevant amounts) and B6 (small amounts)

- Minerals: Calcium, Iron and Magnesium (small amounts)

No Cholesterol or Saturated fats 


DISADVANTAGES:

High in sodium so not recommend if you are trying to reduce the intake of this mineral.

So this is another option to introduce in your veggies choices once in a while. 



Via Pixabay



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