This cruciferous vegetable is a traditional favorite during the cold season for its crunchy texture, delicious taste, and numerous health benefits.
Gastroenterologist Ekaterina Kashukh reveals the main therapeutic benefits of sauerkraut, as well as its contraindications.
Extensive therapeutic benefits
The expert mentions that the process of preparing sauerkraut is simple but requires time. The main ingredients are fresh cabbage, sugar, and salt; sometimes carrots, fennel seeds, berries, or bay leaves are added. All components are tightly packed in jars or barrels and left in a dark place to begin the fermentation process.
Sauerkraut is produced due to bacteria that convert the sugars in cabbage into lactic acid, giving the final product its characteristic sour taste. Sauerkraut contains a lot of vitamin C, which strengthens the immune system, helps fight infections, and keeps the skin healthy.
Healthy intestinal microflora
The lactic acid bacteria formed during fermentation support a healthy intestinal microflora, improve digestion, and help prevent constipation. Sauerkraut is also rich in fiber, which aids in proper intestinal function, explains the doctor.
Dr. Kashukh draws attention to the fact that sauerkraut should be consumed in moderation, with the optimal amount for adults being around 100-200 g per day.
How much vitamin C is in 100 g of sauerkraut
Due to fermentation, the composition of the product changes: 100 grams of sauerkraut contains 16% of the daily requirement for vitamin C. This has a beneficial effect on skin health, joints, and overall well-being.
Sauerkraut also contains vitamin A, which helps improve vision, and B vitamins, which are essential for maintaining a healthy nervous system.
One hundred grams of sauerkraut contains 12% of the daily fiber intake, which supports normal digestion.
Limited consumption for individuals with high blood pressure
Sauerkraut is rich in fiber and probiotics, and consuming too much of it in the diet can lead to bloating and abdominal discomfort. Additionally, such cabbage usually contains a lot of salt, which negatively affects blood pressure and promotes the appearance of edema, warns the gastroenterologist.
According to her, some people should limit their consumption of sauerkraut or eliminate it completely from their diet. The acids formed during fermentation irritate the gastric mucosa, so sauerkraut is not recommended in cases of gastritis, ulcers, and gastric reflux.
Due to its high salt content, sauerkraut can unnecessarily burden the kidneys, which is why it is not recommended for individuals with kidney problems and high blood pressure, emphasizes the specialist.
Attention to storage methods!
Dr. Kashukh also states that sauerkraut is a product that can be stored for a long time due to the lactic acid and salt it contains, which act as natural preservatives. However, the quality of the product can deteriorate if storage conditions are violated.
The first sign of spoilage is an unpleasant, rancid smell. Such cabbage should not be consumed to avoid food poisoning. The normal taste of sauerkraut should be slightly sour but pleasant.
If mold appears on the surface of the cabbage or brine, it is better not to eat the product. Even if the mold can be removed from the surface, its spores will remain in the brine, warns the gastroenterologist.
