Sauerkraut, canned
Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Although "sauerkraut" is a German word, the dish did not originate in Germany. Some claim that the Mongol Emperor Genghis Khan brought it to Europe. Others claim that it originally came from China and the surrounding areas and Europe the Tatars brought it to Europe, and improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. It took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute.
Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high.
Sauerkraut Nutrition Facts: Calories, Carbs, and Health Benefits
TweetSauerkraut is about 92.52% water, 4.28% carbohydrates (including 1.78% sugar and 2.9% dietary fiber), 0.91% protein, and 0.14% fat. One cup of sauerkraut supplies you with 10.101 grams of carbohydrates, which is 7.77 percent of the minimum of 130 grams of carbohydrates you should have daily. That same a 100 gram reference serving of sauerkraut provides 19 calories and is a good source of Vitamin C (ascorbic acid) (19.6% DV), Vitamin K1 (phylloquinone) (14.44% DV), and Vitamin B6 (pyridoxine) (10% DV). This means if your diet contains sauerkraut, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levelsdementia since vitamin C impacts memory positivelythe occurrence of cancer. In addition it contains an appreciable amount of Sodium attaining 44.07% of the Daily Value in a 100 g (3.5 Oz).