What are the benefits of fermented vegetables? 0 13

Yes, they are beneficial. Fermentation is a process of natural fermentation in which beneficial bacteria multiply in vegetables. They convert the sugars in the product into lactic acid, which prevents the vegetables from spoiling and creates a characteristic sour taste, explained nutritionist Natalia Chayevskaya. Classic examples of fermented vegetables include sauerkraut, pickles, kimchi, fermented carrots, and beets.

Fermented vegetables contain live probiotics that aid digestion and promote better absorption of vitamins and minerals. The probiotics found in fermented vegetables strengthen the body's defenses, which is especially important during cold seasons.

Fermented vegetables can be eaten every day, but in small amounts: 1–2 tablespoons. It is important not to subject them to heat treatment, as the beneficial bacteria will die from heating.

Despite their benefits, it is important to remember the contraindications: in cases of any acute digestive system disorders, it is advisable to refrain from consuming fermented vegetables.