Therapist Agayeva: 100 grams of sauerkraut contains 16% of the daily requirement of vitamin C

Therapist Anastasia Agayeva spoke about the benefits of sauerkraut, which is obtained as a result of fermentation – fermentation in brine from its own juice and salt.

Due to fermentation, the composition of the product changes: 100 grams of sauerkraut contains 16% of the daily requirement of vitamin C. This has a beneficial effect on the health of the skin, ligaments and joints.

Sauerkraut also contains vitamin A, which helps improve vision, and B vitamins, which are essential for maintaining a healthy nervous system.

100 grams of sauerkraut contains 12 percent of the daily value of fiber – dietary fiber that promotes normal digestion.< br>
— There is an opinion that sauerkraut is good for the intestines – it helps protect it from inflammation and pathogens, since it contains probiotics– the specialist told

Sauerkraut can be consumed every day in a volume of no more than 200 grams, the doctor added.

Sauerkraut is a fermentation process in which lactic acid bacteria convert sugars into cabbage into lactic acid. This gives cabbage its characteristic sour taste.

Sauerkraut is a natural source of probiotics, which promote gut and immune system health. Probiotics help maintain microbiome balance and improve digestion.

There are several groups of people who are advised to limit or avoid eating cabbage:

1. People with digestive problems. Sauerkraut may be difficult to digest for people with digestive problems such as irritable bowel syndrome or peptic ulcers.

2. Hypertensive patients, people with kidney problems. Sauerkraut contains salts, so people suffering from high blood pressure or other problems associated with salt intake are advised to limit their intake.

3. Allergy sufferers. Some people may have an allergic reaction to sauerkraut.

What other fermented foods are there?

Kefir is a dairy product made by fermenting milk with kefir grains. It is rich in probiotics, calcium and proteins.

Yoghurt is also a dairy product that is fermented using special lactic acid bacteria. It contains probiotics and is a good source of calcium and protein.

Kimchi is a Korean dish consisting of fermented cabbage and vegetables. It is rich in probiotics, vitamins and antioxidants.

Pickles are a good source of vitamins and minerals.

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