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 intr