Do you know that sauerkraut can be considered an endemic dish? Surprisingly, neither Europeans nor Asians eat sauerkraut and dishes from it. In China and Korea they can perfectly pickle and salt cabbage. If we talk about Americans, they practically do not use fresh or cooked cabbage. Here, broccoli is more popular.
In our own country it is difficult to imagine a family in which it does not appear from time to time on this simple dish.
Harm and benefit of sauerkraut
At once we will differentiate a difference between a salted and sauerkraut. In the first case, when cooking, a large amount of salt is used, which is not very useful for the kidneys, heart, joints, etc.
At the same time, real sauerkraut is prepared without salt, or with a minimum of its quantity.
Long since popular medicine, and later science, the value of sauerkraut for women during pregnancy was appreciated. First, the high content of plant fibers contributes to the normalization of digestion and stool, which is so important throughout the pregnancy. A pleasant sourish taste of sauerkraut can be an excellent remedy for the nausea that so torments many women who are expecting a baby. In addition, the organism of the future mother at this time is particularly in need of iron, potassium, etc. microelements necessary for the full development of the future baby. In sauerkraut as a seemingly simplest and habitual product, there is a huge supply of these elements.
Vitamins in sauerkraut
In addition, the sauerkraut contains vitamins A, B, E, and R. And especially rich in such cabbage vitamin C , necessary to strengthen our immunity. Surprisingly, the content of this vitamin in it is much higher than in lemons and other citrus fruits. Not surprisingly, even in the midst of the season of influenza and ODS, lovers of sauerkraut are much less likely to get sick.
Sour cabbage is useful not only for vitamins and microelements. In the process of fermentation in the cabbage itself and in brine, a large number of beneficial bacteria are formed, similar to those of fermented milk. Therefore, the use of sauerkraut is an excellent way to normalize the intestinal microflora after diseases, taking antibiotics, poisoning.
Speaking about the benefits of sauerkraut, it is worth mentioning about its calorie content. By itself, cabbage contains a minimum of calories - on average, only 50 kcal per 100 g of product. However, often to soften the taste when serving on the table in sauerkraut add greens and vegetable oil. The latter significantly increases the calorie content of the dish, but it makes it easy to digest.
Diet based on sauerkraut
Considering all the above-described factors, this product should be paid attention to those who are tremblingly watching their figure. Such a diet allows the body to get enough vitamins and beneficial microelements. In this case, such a diet will gently cleanse the intestines and improve the microflora, remove the slags, thereby improving the body as a whole,
As you can see, useful substances in sauerkraut make this product universal not only in terms of simplicity of cooking and pleasant taste. However, do not forget that, like any dish, sauerkraut can be contraindicated to some people.
So, for example, do not get involved in sauerkraut people with high acidity, gastritis and ulcers. It will not be useful if and if you added too much salt to the product or made it too sharp.