With the arrival of the cold season, sauerkraut becomes the must-haves of any table. It is a useful source of fiber and vitamins stored in the cabbage for up to 10 months.
Sauerkraut contains practically all the vitamins necessary for health: B1, B2, B3, B6, K, U, and provitamin A. It is an excellent prevention of stagnation in the intestines and diseases of the gastrointestinal tract. The fermentation process involves lactic acid bacteria, which improve intestinal flora and contribute to getting rid of dysbiosis. Lactic acid effectively fights bacteria, among them Escherichia coli.
More than just sauerkraut contains vitamin C, which is very important in exacerbating autumn and winter viruses. The consumption of sauerkraut may reduce the risk of tumors and affect cholesterol levels in the blood.
Cabbage is a dietary product, and acidic in calories even decreases, despite the high nutritional value and hunger satisfaction. To effectively lose weight, it is also helpful to drink pickled cabbage, which has excellent cleansing properties.
Sauerkraut juice is also effective as a remedy against morning sickness during pregnancy.
The composition of sauerkraut contains a lot of iodine and nicotinic acid, strengthening the hair’s nails and roots, giving it natural Shine. Even the cabbage is used as an external cosmetic, like facial masks and for hair. Components of sauerkraut moisturize the skin, narrow the pores, and improve skin tone.
Who can’t eat sauerkraut
Due to the high content in sauerkraut organic acids, it can not be used:
- people suffering from diseases of the thyroid, pancreas,
- anyone who is suffering from surges of blood pressure, with renal insufficiency,
- if there are stones in the gallbladder,
- in chronic diseases of the digestive tract in the acute stage.