According to the expert, sauerkraut contains useful vitamins that are not found in other vegetables. Unlike other vegetables, white cabbage retains its beneficial properties and important nutrients throughout the winter and spring seasons with almost no losses, and sauerkraut is more useful for a complete diet than raw vegetables.
According to the expert, sauerkraut contains several times more vitamin P than a fresh vegetable.
“In 300 grams of sauerkraut, we will have a daily intake of vitamin C, which is important for maintaining immunity. Just 1 tablespoon of sauerkraut has a daily intake of vitamin K, which is needed for normal blood clotting,” said Fuss.
What are the other benefits of sauerkraut?
It contains beta-carotene, vitamin U, and B vitamins. They prevent the occurrence of many diseases of the gastrointestinal tract, including gastric ulcers and duodenal ulcers.
Vitamin U (derived from the word ulcer), also known as methyl methionine sulfonium, is present only in white cabbage. It is vitamin U that inactivates histamine, which increases the secretion of gastric juice, causes spasms of intestinal and vascular smooth muscles, and is involved in the development of allergic and immune reactions. That’s why cabbage juice, rich in vitamin U, is used to treat stomach ulcers, food allergies, and bronchial asthma, the nutritionist says.
Lactic acid and fiber in sauerkraut improve the microflora and help restore a healthy balance of beneficial bacteria in the intestines thus normalizing the functioning of the gastrointestinal tract. This is important for maintaining the normal functioning of the immune system.
Contains vitamins and minerals: calcium, magnesium, iron, and potassium. It is worth mentioning the relatively high content of sulfur, an element that has a positive effect on the appearance of hair, skin, and nails.
“Studies have shown that isothiocyanates formed during the fermentation of cabbage help reduce the risk of developing tumors. The high content of phytosterols in white cabbage helps to reduce the concentration of cholesterol and improves its excretion from the body,” the nutritionist writes.
Fermented foods should not be confused with pickled foods
Pickled foods are prepared with vinegar and pasteurized. When cooked in this way, they lose their benefits.
“While pickled cabbage is ready in 3 days, sauerkraut takes at least a week to prepare. And after a week, it’s a completely different healthy fermented product, a healthy food! It’s also low in calories,” said Fus.
Who shouldn’t eat sauerkraut?
People with high acidity, pancreatitis, exacerbation of gastritis, or stomach ulcers should be careful when eating sauerkraut. The fiber and sulfur content of sauerkraut leads to increased gas formation and can also worsen the condition of people with chronic colitis. Due to its saltiness, it is harmful in case of kidney failure and high blood pressure.
“It should be remembered that all fermented foods contain a lot of salt, so I do not recommend eating them in large quantities. They should be a part (about a third) of the daily amount of vegetables. This is about half a glass (60-120 g) of sauerkraut (cabbage) once a day. It is better to eat them in the morning and for lunch,” the nutritionist summarized.