Sauerkraut. Sauerkraut: calorie content and recipes for dietary dishes Sauerkraut composition

Benefits and harms sauerkraut. Useful vitamins and elements. What dishes should I add it to? Secrets of making delicious homemade sauerkraut.

The content of the article:

Sauerkraut or sour cabbage is a Russian dish national cuisine, which is made from white cabbage. Much earlier than the Slavs, the inhabitants of China fermented it in the third century, then the Koreans began to prepare very spicy sauerkraut kimchi. It is much healthier than fresh: the fermentation process enriches it with new vitamins and elements necessary for the normal functioning of the human body. It is worth knowing that proper sauerkraut must undergo natural fermentation: if you add vinegar to it, then this dish will lose most its properties, although it will be ready much faster.

Composition and calorie content of sauerkraut

Sauerkraut contains several dozen vitamins and microelements, as well as a large amount of proteins necessary to replenish daily requirement body.

The calorie content of sauerkraut is 19 kcal per 100 grams of product, of which:

Proteins - 0.91 g;
Fats - 0.14 g;
Carbohydrates - 4.28 g;
Dietary fiber - 2.9 g;
Water - 92.52 g;
Ash - 2.15 g.

Vitamins per 100 g:

Vitamin A, RE - 1 mcg;
Alpha Carotene - 5 mcg;
Beta Carotene - 0.008 mg;
Lutein + Zeaxanthin - 295 mcg;
Vitamin B1 - 0.021 mg;
Vitamin B2 - 0.022 mg;
Vitamin B4 - 10.4 mg;
Vitamin B5 - 0.093 mg;
Vitamin B6 - 0.13 mg;
Vitamin B9 - 24 mcg;
Vitamin C - 14.7 mg;
Vitamin E, TE - 0.14 mg;
Vitamin K - 13 mcg;
Vitamin RR, NE - 0.143 mg;
Betaine - 0.5 mg.

Macroelements per 100 g:

Potassium, K - 170 mg;
Calcium, Ca - 30 mg;
Magnesium, Mg - 13 mg;
Sodium, Na - 661 mg;
Phosphorus, Ph - 20 mg.

Microelements per 100 g:

Iron, Fe - 1.47 mg;
Manganese, Mn - 0.151 mg;
Copper, Cu - 96 μg;
Selenium, Se - 0.6 μg;
Fluorine, F - 7 mcg;
Zinc, Zn - 0.19 mg.

Digestible carbohydrates per 100 g:

Mono- and disaccharides (sugars) - 1.78 g;
Glucose (dextrose) - 0.14 g;
Fructose - 0.04 g.

Essential amino acids per 100 g:

Arginine - 0.053 g;
Valine - 0.03 g;
Histidine - 0.016 g;
Isoleucine - 0.021 g;
Leucine - 0.029 g;
Lysine - 0.031 g;
Methionine - 0.009 g;
Threonine - 0.025 g;
Tryptophan - 0.008 g;
Phenylalanine - 0.023 g.

Essential amino acids per 100 g:

Alanine - 0.03 g;
Aspartic acid - 0.087 g;
Glycine - 0.021 g;
Glutamic acid - 0.209 g;
Proline - 0.034 g;
Serine - 0.037 g;
Tyrosine - 0.014 g;
Cysteine - 0.008 g.

Fatty, saturated fatty, monounsaturated and polyunsaturated acids per 100 g:

Caprylic - 0.001 g;
Capric acid - 0.001 g;
Lauric - 0.001 g;
Palmitic - 0.028 g;
Stearic - 0.003 g;
Oleic (omega-9) - 0.013 g;
Linoleic acid - 0.034 g;
Linolenic - 0.033 g.

Cabbage is fermented during a fermentation process involving lactic acid bacteria, which give it a sour taste and fight pathogenic bacteria.

Sauerkraut contains high-quality proteins, thanks to essential amino acids. They improve the growth and development of organs and restore damaged cells.

In 100 grams of sauerkraut, 14.5% is alimentary fiber. They are not digested and do not contain any useful elements, but they remove harmful toxins, carcinogens, bile acids and other harmful metabolites that enter the body with food. Nutritionists recommend consuming this product during a diet: it is low-calorie and nutritious.

Useful properties of sauerkraut

Even in Rus', sauerkraut was considered a healthy product; it was eaten both as an independent dish and added to various dishes. Nowadays, its benefits have been scientifically proven, and we will tell you about all aspects of this effect.

The benefits of sauerkraut and dishes containing it:

Strengthening immune system . Sour cabbage is high in ascorbic acid, but the main benefit is that it does not have to be exposed heat treatment, so you can save it in full. The antioxidants contained in this dish also have a similar effect.
Helps with diabetes. Sauerkraut contains a lot of fiber, which has a beneficial effect on the functioning of the pancreas and, accordingly, blood sugar levels.
Improves appetite. Substances contained in cabbage cause the gastric glands to work more actively, secreting more juice.
Eases toxicosis. Sauerkraut juice helps with nausea during pregnancy.
Reduces weight. Vitamin PP regulates and normalizes metabolism, violations of which lead to excess weight and obesity, and tartronic acid prevents the formation of fatty deposits.
Helps with vitamin deficiency. Sauerkraut is recommended for people suffering from vitamin deficiency, as it contains high levels of useful substances, which can be placed into the body naturally, without pills and droppers.
Relieves allergy attacks. Scientists have proven that sauerkraut contains natural antihistamines that help with allergies and bronchial asthma.
Rejuvenates the skin. Eating this dish accelerates cell regeneration, enriches them, and cleanses the body as a whole.
Strengthens the nervous system. In this process, the roles of two components can be distinguished: B vitamins and sodium + potassium. The first increases resistance to stress and fights depression, and the second is involved in the generation of nerve impulses, which improves short-term memory.
Eases hangover. After alcohol intoxication, it is recommended to consume sauerkraut brine: it will partially relieve headaches and nausea.
Strengthens the heart and blood vessels. Sour cabbage lowers cholesterol levels and helps with atherosclerosis of blood vessels, which improves the cardiovascular system.
Improves the functioning of the gastrointestinal tract. Sour cabbage juice helps prevent peptic ulcers, normalizes stomach acidity, and improves digestion.
Helps with prostate diseases. Sauerkraut helps maintain normal men's health.
Cancer Prevention. The rich composition of sauerkraut prevents division cancer cells. It acts on both benign and malignant tumors.

Note! If you have problems with heavy digestion of meat, you can try eating it with sauerkraut: it contains vitamin B6, which helps break down proteins.

Harm of sauerkraut and contraindications for use

There are very few contraindications to consuming sauerkraut: if the product is prepared correctly, then it is almost impossible to find harmful and, even more so, hazardous substances in it.

Sauerkraut should be consumed with caution in the following cases:

. Sodium, contained in large quantities in sauerkraut, is contraindicated for heart problems. However, there is a way to reduce it if you have an irresistible urge to “crunch”: you need to wash the cabbage and water it vegetable oil. With this recipe, you can afford a small amount of this dish.
Increased stomach acidity. Sauerkraut stimulates secretion more gastric juice, which increased acidity will lead to heartburn.
Intestinal obstruction. With this problem, sauerkraut will lead to gas formation and bloating.

Absolute contraindications to consuming sauerkraut:

Lactation. This product contains salt, acid, and sometimes hot spices. Nursing mothers should give it up before finishing breastfeeding, otherwise it will affect the baby’s digestion.
Diseases of the stomach and intestines in the acute stage. As we said above, sauerkraut is a rather “aggressive” product, which in case of gastrointestinal diseases can provoke a worsening of the condition.

Important! Sauerkraut cannot be cooked in zinc or tinned containers: these metals, when oxidized (fermented), release tin and zinc compounds into the product, which are hazardous to health. You should also refuse wooden containers, the quality of which you are not sure of: new wooden containers contain tannins and resins in the wood, which, when released into the product, deteriorate it appearance and taste. The most optimal cookware is enamel or glass.

How to cook sauerkraut

Below we will tell you how to deliciously prepare sauerkraut. However, before fermenting it, you need to know a few secrets that will help you choose the right starting product and avoid unpleasant moments in the process:

Capacity. Cabbage is usually used for pickling late varieties: the early ones do not have the slight sweetness of the later ones, and also after fermentation they lose their “crunchiness” due to the initial looseness of the structure.
Expenses. In order to save money, it is recommended to use large heads of cabbage: the larger, the less waste during processing.
Purity. Must be followed sanitary standards When preparing this product: use only clean utensils. To be sure, you can douse it with boiling water or alcohol, as is done on an industrial scale. Otherwise, the product may simply go bad.
Recipe. If you don’t want to get a cabbage “rag” instead of a crispy and attractive dish, then you can’t reduce the amount of salt in the recipe.
Foreign microflora. Have you followed all the cooking standards, but the cabbage has darkened? It is best to throw away the product: in addition to harmless reasons, this may be the first result of the product starting to rot due to the activity of foreign microflora.

Sauerkraut recipes:

Sauerkraut with additives (apples, lingonberries, viburnum, cranberries). Peel white cabbage (5 kg) upper leaves and chop into thin strips. Grate carrots (500 grams) on a coarse grater and mix with cabbage. Add 100-110 grams of salt to the resulting mass, mix thoroughly and knead with your hands or crush a little. Do not pour the juice obtained after pressing anywhere: add it to the pan after preparing all the ingredients.
Prepare the additive (500 grams): peel the apples and cut into small pieces. If you use lingonberries, viburnum or cranberries, you need to wash them, dry them a little and make sure the berries are intact. You can add apples and berries at the same time in a ratio of two to three.
Place a few clean cabbage leaves or currant leaves on the bottom of the pan. Then lay out the ingredients in layers: cabbage with carrots - additive - seasonings (allspice, bay leaf, black peppercorns or cumin). All seasonings can be added together or separately, to taste. Cover the filled dish with cabbage leaves and gauze. Place under pressure in a large container, you can use a basin (during fermentation, juice may spill out of the pan). Leave the cabbage in dark place for 3 days.
You can check the readiness of cabbage by two signs: lack of foam and taste. If it is not ready yet, then you can leave it under pressure for a few more days. The maximum cooking time is a week. After fermentation, transfer the cabbage to another bowl without draining the juice and put it in the refrigerator.
Sauerkraut instant cooking . Prepare the brine: boil 2 liters of water with salt (100 grams), sugar (70 grams), bay leaves (2-3 pieces) and black peppercorns (2-4 peas). Cool the brine. Chop white cabbage (3 kg) into strips, grate carrots (200-300 grams), mix with cabbage. Pour half the brine into a three-liter jar, compact the cabbage and carrots, add the remaining brine until completely covered. Close the jar with a nylon lid, place in a bowl and put in a warm place (no higher than 25 degrees). After two days, make several holes in the cabbage and cover the jar with gauze. After three days, you can try the cabbage: if ready, cover with a lid and put it in the refrigerator.

Recipes for dishes with sauerkraut

If you don’t have free time to make sauerkraut at home, you can use a store-bought product. But when buying, there are also external signs that you should pay attention to:

Color. The cabbage should be white-golden in color, but in no case should it have a grayish tint. Cabbage that is too white is also not worth buying: perhaps, in order to save time, it was put up for sale before it had completely fermented.
Compound. Always check with sellers or see for yourself. If the composition, even in a small amount, contains acetic acid, then this cabbage is no longer sauerkraut, but pickled.
Consistency. The larger the cabbage is cut, the more vitamins it retains after fermentation.
Storage conditions. Sauerkraut must be stored in the refrigerator in its own juice. It is advisable to choose a dark place.

In the case of this product, the question never arises, what can be made from sauerkraut? There are many variations and recipes: you can add it to any vegetable salads with vegetable oil, make pies with it, stew it and cook it in soup. Sour cabbage is not bad on its own: you can add onions, herbs and sunflower oil- This is a ready-made tasty and nutritious salad.

Recipes using sauerkraut:

Smoked sour cabbage soup. Chop smoked meats (400 grams, sausages and bacon), fry in a cauldron in vegetable oil until golden brown, place them in a separate bowl. Cut one medium onion into half rings, a medium carrot into strips, sweet red pepper into small cubes, fry them in a cauldron with “smoked” oil, in which sausages and bacon were fried. When half-ready, place the smoked meats back into the cauldron. Pour 2 liters into a saucepan hot water, boil, cook for 5-7 minutes over medium heat. Peel 4 potatoes, cut into cubes, add to the pan. Cook until the potatoes are almost completely cooked. Add sauerkraut (500 grams) to the resulting soup, cook until fully cooked (until the cabbage is almost soft). Remove from heat, add salt to taste, add garlic and ground pepper, let simmer with the lid closed for 15 minutes. Serve with herbs and sour cream.
Stewed sauerkraut. Cut 200 grams of any mushrooms and 1 medium onion into cubes and fry in vegetable oil. Rinse 500 grams of sauerkraut, place in a colander and let it drain. Add the cabbage to the onions and mushrooms, season with salt, tomato paste, bay leaf and black peppercorns to taste. Simmer with the lid closed until the mushrooms and beans are completely cooked. In the finished dish, without removing from the heat, add 200 grams of boiled or canned beans (be sure to rinse under water). Mix carefully, without disturbing the integrity of the beans. Simmer the resulting mass for another 2-3 minutes. Serve as a side dish for grilled meat or as a main course.
Salad with sauerkraut and cheese. Finely chop 300 grams of sauerkraut. Grate 300 grams of cheese and 2 large hard-boiled eggs. Cut 100 grams of onion into half rings. Mix all ingredients, add finely chopped parsley, season with salt and allspice. Both vegetable oil and mayonnaise can be used as a salad sauce.

It is believed that sauerkraut first appeared in China in the 3rd century AD. There are chronicles from the time of the construction of the Great Wall of China in which it is mentioned, but in a slightly different variation of the recipe: residents of the CIS countries, as a rule, do not use alcohol for fermentation.

IN different countries I have my own dishes with sauerkraut. So, in Germany and Austria they cook pork with it, and in Romania they make meatballs.

In Russia, sauerkraut is quite expensive short term became national dish. The most popular Russian dish made from it is sour cabbage soup, and they also used to make pies with potatoes and sauerkraut.

The industrial fermentation process of cabbage can be scientifically divided into three stages: pickling, main fermentation and a cold final stage. At the first stage, sugar causes fermentation and the formation of lactic acid. The second stage is characterized by the greatest activity of lactic acid, which gives the cabbage sourness. And finally, the third stage is expressed by the fact that the accumulated lactic acid begins to suppress the activity of lactic acid bacteria, which completes fermentation at low temperatures.

How to make sauerkraut - watch the video:

You can make sauerkraut yourself or find it on the shelves by weight, as well as canned food with this product. In Europe it can often be found on sale already packaged plastic bags green-yellow in color to avoid ultraviolet radiation. Sauerkraut is very inexpensive: it does not require rare or exclusively seasonal material for preparation. With so many beneficial properties and availability of sauerkraut, you just need to include it in your menu!

Sauerkraut

Good afternoon, dear readers! As soon as the cold weather sets in, for some reason we immediately want sauerkraut or pickled cucumber with fried potatoes.

Sauerkraut is generally a unique product that is very popular, probably, among all the people of our vast country.

And many housewives prepare it according to their own unique recipes with the addition of various ingredients. In this article I want to tell you why sauerkraut is so beneficial for the body, and what harm it can cause. Let's figure it out together and in detail!

Chemical composition of sauerkraut

In the winter months we miss the sun, warmth, light and fresh vegetables and fruits. It is during this period that sauerkraut helps us out; it helps replenish the body with all the necessary vitamins and minerals.

1. It is rich in Vitamin C, and only 100 grams. this product will be enough to get the daily requirement of ascorbic acid, which is necessary to strengthen the immune system and the walls of blood vessels.

2. Cabbage is also rich in Vitamin P, which has properties that strengthen capillaries and protect the body from inflammation and malignant tumors.

3. I would like to note that cabbage and its juice are rich in B vitamins, as well as Vitamin A (retinol), Vitamin E, Vitamins H, K and the unique Vitamin U, which protects the gastric mucosa from harmful influences.

4. For good digestion, the vegetable contains pectin and fiber.

5. Micro- and macroelements can be distinguished: sodium, chromium, calcium, iron, zinc, phosphorus, potassium, magnesium, iodine, copper.

Sauerkraut: calories

This product cannot harm your figure in any way, since its calorie content is only 23-25 kcal per 100 g. The number of calories depends on the additional ingredients that housewives add during the cooking process.

And the rich vitamin and mineral complex will save you from vitamin deficiency and give your body vigor and strength. Sauerkraut brine helps remove mucus from the respiratory tract and treats bronchitis various diseases throat.

6. This salad normalizes metabolic processes in the body and increases the secretion of gastric juice, so you can control your appetite and weight.

Sauerkraut for weight loss

Due to its low calorie content, this dietary product is very useful for those who want to lose weight. In addition, sauerkraut has a mild diuretic and laxative effect, which allows you to cleanse the body of toxins, excess salt and relieve swelling.

Even with a strict diet, you will receive all the necessary vitamins and microelements. Fermented vegetables take a long time to digest, which leaves you feeling full for a long time.

If you include sauerkraut salad in your daily diet and limit flour and sweets, then your weight will gradually decrease without a grueling diet.

Cabbage brine also helps with weight loss if you drink 50 ml of it. between meals. If it is very acidic for you, you can dilute it with water.

What are the benefits of sauerkraut for men?

Men should definitely include this salad in their diet, especially those who have problems conceiving a child. This product not only increases libido and potency, but also improves sperm quality and motility.

Cabbage pickle helps relieve a hangover in the morning, headache and general malaise after a cheerful feast.

Since men are more susceptible to cardiovascular diseases than women, this product should definitely be on the table of every man. This way you will protect yourself from heart attacks and strokes.

What are the benefits of sauerkraut for women?

For women, sauerkraut is interesting primarily for its cosmetic and anti-aging properties.

1. Regular consumption of this unique product helps cleanse the body at the cellular level and accelerate the regeneration of new cells.

2. Vitamin A makes the skin healthier and tighter, fine wrinkles disappear, and the complexion is evened out.

3. Face masks made from sauerkraut are used to remove pimples and acne.

4. Brine is used in home masks to eliminate dandruff, itching and severe.

Sauerkraut face masks

Recipes for face masks made from sauerkraut

Finely chop the cabbage and apply evenly to clean skin, cover with a napkin or towel. Rinse off after 10-12 minutes and apply your favorite one.

2. Cabbage brine is good for treating acne.

Simply soak a napkin in the juice, after cutting out holes for the eyes, nose and mouth, and place it on your face. Rinse off after 10 minutes with cool water. This procedure must be repeated 2 times a week.

3. For porous and oily skin, this mask is best suited.

Grind 2 tbsp. spoons of cabbage, add a spoonful of potato starch and one egg white, mix. Apply the mask for 15 minutes on a clean face. Rinse off with cool water.

Hair Mask

To strengthen hair, cabbage juice is rubbed into the scalp, or to enhance the effect, you can mix brine with liquid in equal proportions. The mask is washed off after 30 minutes with your favorite shampoo.

Sauerkraut for pregnant women

Can pregnant women have sauerkraut?

During this important period for every woman, it is better to listen to your body, since doctors do not have a common opinion. It's safe to say that brine can relieve you of and help you cope with vitamin deficiency.

Can children have sauerkraut?

It is better not to give this product to small children. Due to the large amount of salt, cabbage can cause problems in the functioning of the child’s digestive system.

This manifests itself in intense gas formation, heaviness in the stomach and eating disorders. For the first acquaintance with this product, a small portion is enough and starting only from 3 years of age.

In older children (from 5 years of age), the digestive system is already fully formed, and you can safely introduce sauerkraut into the diet, but not more than 100 grams. in a day.

Can you eat sauerkraut if you have diabetes?

It is very important for diabetes mellitus proper nutrition. This product contains virtually no sucrose, few carbohydrates, and does not increase blood sugar levels, so it can be consumed by people with type 1 and type 2 diabetes.

Calorie content of sauerkraut per 100 g. 19 kcal. 100 g of product contains:

proteins – 1.8 g;
fat – 0.1 g;
carbohydrates – 4.4 g.

Vitamin and mineral composition sauerkraut is represented by vitamins B, C, PP, K, potassium, zinc, selenium, iodine, iron, sodium, phosphorus.

The calorie content of sauerkraut with vegetable oil per 100 grams is 50 kcal. Nutritionists do not recommend abusing this dish for those who want to lose weight, since the vegetable oil itself promotes rapid weight gain, and the salt added to the dish retains water in the body.

Calorie content of stewed sauerkraut per 100 grams

Calorie content of stewed sauerkraut per 100 g. 76 kcal. The dish is saturated with 1.7 g of protein, 4.2 g of fat, 7.7 g of carbohydrates.

The benefits of sauerkraut

Sauerkraut is an extremely healthy product. The undeniable benefits of the snack are as follows:

cabbage contains a large amount of lactic acid bacteria that are beneficial for the stomach and intestines;

the product is rich in vitamin K, which improves blood clotting and activates the functioning of the heart and blood vessels;
Vitamin C from sauerkraut supports the immune system;
vitamin B dishes are good for health nervous system;
sauerkraut brine helps with hangovers, as well as with toxicosis during pregnancy;
Regular consumption of the product helps prevent stomach and intestinal ulcers, improves stomach acidity, and speeds up digestion;
It has long been known that sauerkraut helps lower blood sugar levels;
the dish is characterized by a low content of fructose and sucrose, therefore it is recommended for diabetes;
V for cosmetic purposes Sauerkraut is used to eliminate age spots and acne.

Harm of sauerkraut

If you overeat sauerkraut, you may encounter problems such as heartburn, flatulence, allergic reactions, and gastric acidity disorders.

The product is contraindicated for ulcers, liver diseases, kidney diseases, high blood pressure, diseases of the pancreas and heart, as well as a tendency to edema.

Among the large assortment of vegetables, cabbage is the most popular on our table. This all-season vegetable is used in many dishes. In winter, it is fermented, and in this form it retains the maximum amount of its valuable nutrients. How many calories are in sauerkraut per 100 grams in its pure form and with vegetable oil? We will talk about this in the article.

Pickled white cabbage and its properties

This is a two year old garden plant grown all over the world. The only exceptions are the extreme northern regions and deserts. The vegetable is especially popular and loved in cooking. The juicy and aromatic vegetable has a delicate taste and can quickly saturate the body. Cabbage goes well in cooking with other foods. Early varieties used for preparing many dishes, and later ones are often used for preparations, vegetables:

marinate;
ferment;
canned.

For many years, sauerkraut has been the most popular product in winter and spring time. When the sugars contained in the vegetable are fermented, process of releasing lactic acid. This substance promotes long-term storage vegetable.

It is recommended to use cabbage in any form more often in your diet. It is especially recommended to use it more often for those who want to lose excess weight. Nutritionists include sauerkraut in most diets. This is due to the fact that in addition to its beneficial properties, it has low calorie content. What is the calorie content of this dietary product, how many calories does it contain in a salad with vegetable oil?

Calorie content of pickled vegetables

During the cold season, our body experiences an increased need for vitamins, and sauerkraut is a necessary source of nutrients. Considering that the energy value of the product is very low, then such a vegetable is simply irreplaceable in winter and spring. Her calorie content per 100 grams is only 23 calories, of them:

proteins - 1.8 g;
fats - 0.1 g;
carbohydrates - 4.7 g;
dietary fiber - 1.2 g;
water - 90.4 g.

BJU ratio The fermented product will look like this:

proteins - 26.2%;
fats - 6.9%;
carbohydrates - 66.9%.

Despite the low calorie content of sauerkraut, it contains a large amount vegetable protein. Prepared pickled vegetables in the form of a salad with the addition of sunflower oil will have a different calorie content. If you add sunflower oil to it, the calorie content per 100 grams will be 61 calories.

In the fresh white cabbage per 100 grams the caloric value will be 28 calories. In stewed vegetables, this figure will be much higher - 54-60 kcal.

Composition and benefits

Sauerkraut in moderation brings great benefits to the body. It improves digestion because it contains a large amount of fiber. This substance has a positive effect on intestinal flora. The vegetable has rare and beneficial properties, for example, it improves metabolism in the body and can eliminate stomach pain.

A large amount of vitamins is contained not only in the vegetable itself, but also in the brine. It contains the most vitamins A, B and C. It also contains the important vitamin K, which is responsible for blood clotting. Cabbage is rich in microelements:

potassium;
phosphorus;
magnesium;
calcium;
iron;
manganese.

In addition to the above-mentioned substances, it contains folic and pantothenic acid, enzymes, biologically active substances. They are necessary for the normal functioning of the body. Thanks to your unique properties the vegetable helps in the treatment of many diseases:

gives an antiulcer effect;
has a laxative, diuretic and choleretic effect;
perfectly heals wounds and helps with stomatitis;
strengthens the walls of blood vessels, heart muscle, brain and helps in the fight against atherosclerosis;
increases immunity, has general strengthening and tonic properties;
has a positive effect on the condition of the skin, helps with burns;
Useful for obesity, cleanses the intestines and improves the digestion process.

Application in dietetics

In many popular diets, sauerkraut is one of the main products. Nutritionists recommend using the product to lose excess weight. However, eating sauerkraut alone will be incorrect and unhealthy. This product is a mono-diet product. If you consume too much of it, then the metabolic process slows down and with such a diet, calories are stored as fat. It is necessary to adhere to a balanced diet and lead a more active lifestyle to get positive results in losing weight.

Despite the positive properties of sauerkraut, it there are also negative sides. It should not be consumed excessively. If you have serious intestinal diseases, diabetes mellitus or cholelithiasis, hypertension and kidney problems, then it is better to limit its use and consult with doctors.

Since ancient times, sauerkraut has been used to prepare delicious dishes. This ingredient can make any dish truly healthy.

Compound

Making sauerkraut is a real chemical process. Thus, in the process of natural ripening, lactofermentation occurs, as a result of which the vegetable acquires beneficial properties. “Responsible” for the course of biological reactions are special beneficial microbes - lactobacilli. With their participation, a cascade of unique processes occurs, which lead to the fact that sauerkraut is obtained from fresh cabbage.

The beneficial properties of such a vegetable snack are appreciated by people in different countries. So, this dish is prepared in Russia, Belarus, Ukraine, as well as in Germany and many other countries. Interestingly, fermented cabbage with vegetable oil and onions- a favorite dish of residents of various countries.

Prepare this delicious snack You can do it yourself at home or buy a ready-made one. Every housewife who loves to cook usually has her own unique recipe for preparing this aromatic snack. The taste of the product is influenced by many features, even the type of vegetables used for fermentation. But you can also diversify the taste by adding various spices and vegetables to cabbage leaves. They add new flavors to the finished dish.

Sauerkraut is also produced in special production facilities. Such a snack can have a classic taste, familiar to many from childhood, and can also be hot or spicy. The taste and aroma of the product depend on what additives are used in its preparation.

Cabbage can be fermented different ways. Even the way you cut vegetables affects the final taste of the snack. So, cabbage leaves can be cut into small pieces or shredded with a knife.

Some housewives even ferment heads of cabbage by cutting them in half or dividing them into individual leaves. Each type of pickling has its own characteristics and advantages.

Cabbage that has been fermented is a truly dietary food product. Its calorie content is insignificant - only 20 kcal per 100 grams. So relatively small the nutritional value contributes to the fact that sauerkraut is an ingredient in many weight loss diet systems. Many nutritionists allow this product to be included in the menu of people who dream of a slim figure.

The product's BJU has several features. So, there is practically no fat and protein in fermented cabbage. Thus, 100 g of product contains only 1.7 g of protein and 0.2 g of fat. There are more carbohydrates - about 4.5 g per 100 grams. It is these food nutrients that make up the main energy value product, providing it with a certain kilocalorie content.

Sauerkraut, thanks to its chemical composition, can safely be included in the diet menu of people suffering from obesity. However, when consuming this food product, you should keep in mind some recommendations from doctors and weight loss specialists. This will help prevent the development of adverse consequences for the body if this dish is consumed incorrectly.

To improve the taste of this vegetable snack, many people add additional additives to it. Often, such additions include vegetable oil, which increases the number of calories. Also, the calorie content of a vegetable snack increases significantly if you add boiled potatoes to it.

Beneficial features

People have known for a long time that fermented vegetables are healthy. Centuries ago, they realized that eating such vegetable snacks brings great benefits to human body. It is no coincidence that sauerkraut has become a popular dish in many countries.

The chemical composition of fermented cabbage is truly surprising. These leaves contain quite a lot of ascorbic acid. It is required so that the immune system is strong and the body can resist a number of dangerous diseases. The need for this substance increases significantly during the cold season, when the incidence of colds increases. Consuming enough vitamin C daily is an excellent preventive measure that helps reduce the likelihood of insidious diseases.

Eating such a vegetable dish helps improve the functioning of the nervous system. Thiamine and pyridoxine contained in the vegetable snack improve the transmission of nerve impulses. This action leads to an increase in a person’s performance. Eating fermented vegetables also helps people cope with stress and its consequences more easily with the help of the components contained in this healthy vegetable snack.

Sauerkraut is an excellent source of nicotinic acid. It helps blood vessels remain strong, which means it helps prevent dangerous diseases.

The healthy snack contains another unique component - vitamin U. Scientists learned about it relatively recently. This substance has become a truly scientific sensation. It has been proven that this component has an antihistamine and anti-sclerotic effect on the body, so pickled vegetables are recommended for elderly people. Including them in the diet helps reduce the risk of developing dangerous diseases of the blood vessels and heart.

Fermented vegetables are needed for digestive system. They contain good lactic acid microbes. Once in the intestines, they stimulate the growth of beneficial microorganisms that inhabit the large intestine. This effect helps the intestinal microflora gradually improve. At the same time, the formation of beneficial bacteria is stimulated, and pathogenic ones, on the contrary, are slowed down.

Sauerkraut also contains dietary fiber, which helps normalize stool. Including this vegetable snack in your diet is believed to help relieve the uncomfortable symptoms of constipation. Pregnant women often experience difficulty with regular bowel movements. Eating small portions of fermented vegetables will not only help normalize the digestion process, but will also be an excellent treatment for constipation and intestinal dyskinesia, which is accompanied by a decrease in its function.

Many women who carried babies note that during pregnancy they experienced very uncomfortable symptoms of toxicosis. They usually manifest themselves as morning sickness. In some women, this symptom is so pronounced that it even causes vomiting. Toxicosis often leads to decreased appetite. This condition is unfavorable, as it can negatively affect the development of pregnancy as a whole.

In order to cope with the uncomfortable symptoms of toxicosis, pregnant women are often forced to resort to a variety of “tricks”. To reduce severe nausea, they use cabbage pickle. This liquid contains certain components that help reduce the negative manifestations of toxicosis. Eating sauerkraut or brine helps the expectant mother feel much better during toxicosis.

Sauerkraut also has an excellent mineral composition. Thus, vegetables prepared by fermentation contain a lot of potassium, sodium, as well as iodine and magnesium. All these substances are necessary for the full functioning of the human body.

The liquid formed during ripening is often popularly called brine. About him beneficial properties has been known for a long time. So, not only women, but also men can use brine. Consuming cabbage brine helps cope with the adverse effects of a hangover.

Taking a small amount of cabbage pickle the morning after a celebration or after a large feast helps restore well-being and even helps reduce headaches.

Contraindications

If used incorrectly, fermented cabbage can cause harm to the body instead of benefiting it. This usually happens if such a vegetable snack is consumed by people who have a number of contraindications to taking it.

So, eating fermented cabbage for stomach ulcers or duodenum leads to the development of abdominal pain. This symptom develops due to exacerbation of the disease. Fermented vegetables have quite a lot of natural acidic substances, which increase the secretion of gastric juice, which leads to a deterioration in the well-being of a person who suffers from peptic ulcers.

People who have frequent surges in blood pressure should also be careful when consuming such fermented snacks. When preparing sauerkraut, salt is often added to vegetables. If cabbage leaves have been salted too much, this causes the concentration of sodium chloride in them to become quite high.

Eating salty foods by people who suffer from hypertension can even lead to a hypertensive crisis - a strong increase in blood pressure. In this case, medical intervention may be required. Thus, people who have a tendency to have high blood pressure or are taking antihypertensive drugs should discuss this with a cardiologist before including fermented vegetables in their regular menu.

Use for weight loss

Sauerkraut is a truly good fat burner. It is believed that it can and even should be eaten by people who want to lose a few extra pounds. The effectiveness of sauerkraut as a food product that helps reduce body weight is so great that there are even diets based on the consumption of sauerkraut.

Thus, a mono-diet, according to which you can only eat fermented cabbage, helps you lose a couple of kilograms in 2-3 days. Moreover, you can consume pickled vegetables with this method of losing weight not only in the first half of the day, but also in the evening, and in some cases even at night.

Taking pickled vegetables even in the evening with this type of diet does not contribute to gaining extra pounds.

A diet based on fermented cabbage leaves has a number of restrictions. First of all, it can only be used for three days. Longer use of any mono-diet is dangerous, as it can lead to the development of adverse consequences for the body. And also, before starting a diet, you should definitely consult your doctor. If there are contraindications, you should not resort to this method of weight normalization.

Sauerkraut can also be used for a fasting day. At the same time, you can only eat fermented vegetables throughout the day; you cannot consume other food products within 24 hours. It is believed that such a fasting day helps speed up metabolism. This, in turn, helps “burn” fat faster.

People who do not have extra pounds and are simply watching their weight can also eat sauerkraut. Including this healthy vegetable snack in your diet helps reduce the risk of gaining weight and gaining extra pounds.

However, in order to speed up metabolism in the body, you should eat fermented cabbage, which contains little salt. If vegetables are too salty, this can lead to swelling on the body.

Cooking secrets

In almost every Russian family There are secrets to preparing this delicious dish. The subtleties of cooking, as a rule, are passed on from grandmothers to their granddaughters. There are many recipes for making delicious and aromatic sauerkraut.

Classic sourdough

Classic recipe pretty simple. This requires very few ingredients:

White cabbage;
carrots (optional);
salt and sugar.

Before fermenting, cabbage leaves should be chopped. This can be done in a variety of ways. The most common is using a kitchen knife. You can also chop cabbage leaves using food processor or special tools. Many housewives add chopped carrots when sauerkraut. According to many, this addition gives the dish additional sweetness.

After the vegetables have been chopped, they should be kneaded well. This is usually done by hand. After this, the cabbage “releases” quite a lot of juice, which is necessary for the natural fermentation process. Many cooks, in order for the cabbage to “give” more juice, additionally salt it and add a little sugar.

Next, the cooked vegetables are placed in containers where they will be stored. Typically, enamel or glassware. However, our ancestors prepared pickled vegetables in special tubs or wooden barrels. They believed that vegetables fermented faster in them and were stored better. To this day, in villages these containers are used for pickling cabbage and other vegetables.

Note that vegetables should be packed quite tightly. This is necessary so that the natural fermentation process proceeds better. After the cut vegetables are compacted, they should be additionally pressed down on top with a lid or plate, and a heavy object should be placed on top, which will serve as a kind of oppression.

It is believed that for a better fermentation process, cabbage should be placed in a cool, but not cold, place. In the first 2-6 days, vegetables should be “pierced” every day with a long stick or knitting needle. This “procedure” must be carried out so that the resulting gas bubbles are evenly distributed throughout the entire container where the vegetables are stored. After the cabbage has become sauerkraut, it can be divided into smaller jars. Typically glass jars are used for this. It is more convenient to store them in the refrigerator or cellar. Some housewives do not put cabbage in jars, but store it in barrels. In their opinion, this way the product better retains all its beneficial properties.

Diet salad

You can make a very tasty and, most importantly, dietary salad from fermented cabbage. To do this you will need:

100 g sauerkraut;
½ onion;
1-1.5 tsp. vegetable oil.

Onions should be finely chopped and mixed with cabbage.

If the sauerkraut tastes too salty or sour, you should rinse it before preparing the salad. The vitamin salad should be seasoned with vegetable oil. If desired, you can decorate the dish with fresh herbs. It is better to eat the salad with boiled fish or lean chicken.

You will learn more about how to prepare delicious sauerkraut in the following video.