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