Sauerkraut is cabbage that has been fermented by various lactic acid bacteria. Sauerkraut combines cabbage that is a very healthy food with one of the most beneficial and time-honored food preparation methods ever used, fermentation. Sauerkraut is one of the most common and oldest forms of preserving cabbage.
Sauerkraut has some amazing heath benefits:
– It provides to the organism fiber and a significant amount of vitamins C and K. Vitamin C has excellent antioxidant abilities, and vitamin K is known for its role in blood clotting. Both Vitamin C and K are essential for strong bones.
– It boosts your energy and immune system with iron. Iron is works against anemia, and the vitamin C significantly improves the amount taken into your body.
– Being fermented with salt, sauerkraut is high in sodium. One cup contains 39 percent of the recommended daily intake.
– Sauerkraut produces a diverse population of good bacteria by it’s fermentation. These probiotics replenish the good bacteria in your gut and help inhibit the growth of bad bacteria.
– It improves digestibility. The beneficial bacteria that help at it’s fermentation also break down some of the components of some foods using enzymes people can’t produce on their own.
– It decreases cancer risk. The probiotics from Sauerkraut may lower the risk for certain types of cancer.
– It can be an excellent source of B vitamins, and particularly of Vitamin B12. If you are vegetarian or vegan, Sauerkraut can be an excellent source of Vitamin B12 that is often missing from many vegan foods.
