With the onset of winter cold, sauerkraut becomes an essential dish on any table. This product is a valuable source of fiber and vitamins, which are preserved in cabbage for up to 10 months.
Sauerkraut contains almost all the vitamins necessary for the body: B1, B2, B3, B6, K, U, as well as provitamin A. It effectively prevents stagnation in the intestines and gastrointestinal diseases. Lactic acid bacteria involved in the fermentation process improve the microflora and help eliminate dysbiosis. Lactic acid actively fights against bacteria, including Escherichia coli.
The highest amount of vitamin C is found in sauerkraut, which is especially important during the peak of autumn and winter viruses. Regular consumption of sauerkraut reduces the risk of tumor development and positively affects blood cholesterol levels.
Cabbage is a dietary product, and in its sour form, its calorie content even decreases, despite its high nutritional value and ability to satisfy hunger. For effective weight loss, it is also beneficial to consume cabbage brine, which has excellent cleansing properties. Sauerkraut also helps cope with toxemia during pregnancy.
Sauerkraut is rich in iodine and niacin, which strengthen nails and hair roots, giving them a natural shine. Cabbage is even used as an external cosmetic remedy, for example, in face and hair masks. The ingredients of sauerkraut moisturize the skin, tighten pores, and tone.
Who Should Avoid Sauerkraut
Due to the high content of organic acids in sauerkraut, it is not recommended for consumption by:
* people with diseases of the thyroid and pancreas,
* anyone suffering from blood pressure fluctuations or kidney failure,
* those with gallstones,
* individuals with chronic gastrointestinal diseases in the acute stage.
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