Sauerkraut is particularly nutritious because it is fermented. Sauerkraut fermentation is the process of microorganisms on the cabbage digesting its natural sugars and converting them into carbon dioxide and organic acids. Fermentation starts when yeast and bacteria that are naturally present on the cabbage, your hands and in the air come into contact with the sugars in the cabbage.Sauerkraut fermentation creates conditions that promote the growth of beneficial probiotics, as previously noted. Here Rose Lidell, Food.news, explores homemade sauerkraut:
“Knowing recipes for delicious, nutritious superfoods ensures that you can keep your family healthy throughout the year. To boost your vitamin C intake, learn how to make sauerkraut, a nutritious fermented side dish and condiment.
Health benefits of sauerkraut, a fermented food full of vitamin C
Vitamin C is an essential nutrient that helps boost your immune system. The vitamin also has a role in collagen production, the primary protein in your body’s connective tissues.
Vitamin C deficiency, on the other hand, makes you more vulnerable to common illnesses like a cold.
With this in mind, you should make it a point to eat foods rich in vitamin C, like sauerkraut. In addition to its vitamin C content, sauerkraut is also rich in other nutrients.
A one-cup serving of sauerkraut contains the following nutrients:
- 27 Calories
- Vitamin C (23 percent of the DV)
- Carbs (6 grams)
- Fiber (4 grams)
- Protein (1 gram)
- Sodium (41 percent of the Daily Value [DV])
- Copper (15 percent of the DV)
- Vitamin K1 (15 percent of the DV)
- Iron (12 percent of the DV)
- Vitamin B6 (11 percent of the DV)
- Folate (9 percent of the DV)
- Manganese (9 percent of the DV)
- Potassium (5 percent of the DV)
Take note that homemade sauerkraut contains vitamin C, remember that it’s also high in sodium. To limit your intake of sodium, rinse each serving before eating.”
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Read More … Article Source: https://www.food.news/2021-06-17-how-to-make-vitamin-c-rich-sauerkraut.html
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