With the onset of winter cold, sauerkraut is often present on our tables. Someone eats it with sunflower oil, and some use it to make vinaigrette or sour cabbage soup. Is there any benefit from eating cabbage? Let's try to figure it out.
In the winter season, when there is a minimum of fresh vegetables and fruits on the table, sauerkraut becomes a real salvation. Someone buys it, others cook it with their own hands. Due to the absence of heat treatment, all vitamins and trace elements remain unchanged, and this is very important during the period of vitamin deficiency.
100 g of sauerkraut contains 45 mg of vitamin C, which is almost half the daily requirement. Regular consumption of sauerkraut dishes serves as a good prevention of colds and infectious diseases. Enough in cabbage and B vitamins, they are responsible for the normal functioning of the nervous system.
Vitamin PP helps to strengthen hair and nails. In addition to vitamins, microelements are also present in this product: potassium ensures the normal functioning of the cardiovascular system, iron improves blood composition, regulates hemoglobin levels, iodine stimulates the thyroid gland.
In people who often consume sauerkraut, the level of glucose in the blood stabilizes, and the functioning of the digestive organs is normalized. Cabbage also helps in the fight against excess weight: with a low calorie content, it contains a large amount of fiber, which means it provides a feeling of fullness for a long time. Eating 100-150 g of cabbage half an hour before the main meal, on the contrary, will help those who wish to gain weight.
With obvious benefits, sauerkraut can do harm. It is worth excluding or severely limiting it for people with high acidity and peptic ulcer disease.
