Sauerkraut or sour cabbage is produced through a fermentation process, which affects its nutritional value.
During fermentation, lactic acid is formed. This is a natural preservation of sauerkraut.
To prepare it, they mainly use fresh white cabbage, less often red cabbage. It is pre-shredded, salted and mixed.
Place tightly in a container, covering with a lid. The cooking process lasts several days in a cool place.
Sometimes, carrots, apples, caraway seeds, coriander or dill are added to sauerkraut.
Sauerkraut - useful properties
It is low in calories, with only 12 kcal per 100 g of product. In addition, it is a source of vitamin C, magnesium, potassium, iron and calcium.
The content of lactic acid bacteria formed during the fermentation process has positive health benefits. The amount of calories in it is ideal for those who want to lose weight.
Dietary fiber and beneficial bacteria in sauerkraut have a beneficial effect on the digestive tract, for example, constipation is eliminated. The presence of lactic acid promotes the proliferation of beneficial intestinal bacteria.
Health Benefits of Sauerkraut
1. The content of dietary fiber in it lowers the level of cholesterol in the blood, reducing the risk of developing atherosclerosis and heart disease.
2. Maintains normal blood glucose levels, which prevents the development of diabetes and metabolic syndrome.
3. Sauerkraut helps fight inflammatory processes in the body.
4. Strengthens the immune system. Contains antioxidants, which reduces the risk of cancer.
5. Vitamin C contained in sauerkraut helps maintain proper condition of the oral cavity and gums, and reduces the risk of scurvy.
6. High iron content prevents anemia.
7. Positively affects the skin. The content of ascorbic acid in sauerkraut promotes the formation of collagen, which determines the elasticity of the skin, and vitamin A also slows down the appearance of wrinkles.
