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

    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



Comments

Popular posts from this blog

How to reduce Fructose in your daily intake if needed (due to intolerance or restrictions for instance) and fruit naturally high and low in fructose

Diabetes type 3 and NHS Diabetes prevention programme

Bulgur, what is it, where to use it and nutritional value