The efficacy and role of sauerkraut
Sauerkraut is one of the world's top three pickles, rich in vitamins A, B, C and other important vitamins and a variety of minerals, is a safe and nutritious vegetable fermentation products. The fermentation of sauerkraut is the result of lactobacillus breaking down the sugar in cabbage to produce an organic acid that can be directly absorbed by the human body? Lactic acid. Lactic acid absorbed by the body can stimulate the digestive glands to secrete digestive juices to help digestion and enhance appetite, but also can inhibit the reproduction of the bacteria in the colon to reduce the production of toxins and phagocytosis of carcinogenic substances, which can effectively prevent colon cancer, rectal cancer and so on. Sauerkraut fermentation process produces organic acids, alcohol, esters, amino acids, etc. to form the unique sour flavor of sauerkraut, and the taste is crisp and tender, bright color, aroma, appetizing and refreshing, sobering to get rid of fatigue. Meanwhile, the nutrients contained in the cabbage are not easy to be lost when it becomes sour. Sauerkraut almost preserves all the nutrients originally contained in the raw material of cabbage, especially the amount of vitamins preserved in the cabbage, which is more than 90%. Sauerkraut is not only a good food, but also has many health care and medical functions. The latest research results show that eating sauerkraut can increase the beneficial bacteria in the stomach and intestines, not only can inhibit the growth of pathogenic bacteria in the intestinal tract, but also adjust the intestinal flora, is conducive to intestinal health, increase the body's ability to resist viruses; sauerkraut is rich in dietary fiber, with the prevention of constipation and inflammation of the bowel, colitis and other diseases of the role of sauerkraut; sauerkraut on obesity, high blood pressure, diabetes, the digestive system, cancer prevention also has an effect; sauerkraut can be Reduce blood cholesterol content, prevention of atherosclerosis and other cardiovascular diseases, can also play a role in reducing the concentration of liver fat; sauerkraut has anti-acidification activity, inhibit the aging of the skin has a significant effect of anti-wrinkle beauty; sour cabbage also has the effect of inhibiting the growth of cancer cells; sauerkraut in the calcium lactate also promotes children's growth and development.
Sauerkraut for people:
Young and old alike
Four major benefits of eating sauerkraut in winter
1. Although the nutritional value of sauerkraut is far less than spinach and other green leafy vegetables, even compared with the cabbage is also more different (see table below), but still contains a small amount of nutrients, the content of at least more than plain water.
2. Enrich the table vegetable varieties. Sauerkraut is at least a vegetable that can make the winter table a little richer. Although sauerkraut is actually cabbage, strictly speaking, and the principle of food diversity is not the same thing, but it is a change of eating, not to eat all day cabbage cabbage cabbage.
3. Eating sauerkraut has become a kind of inheritance tradition for the northern people. The fact is that this tradition is related to the low productivity. Love to eat sauerkraut habit how to look at the poor days left behind? Aftermath?
4. Sauerkraut has less pesticide residue. Compared with the winter greenhouse greenhouse production of anti-seasonal vegetables, cabbage pesticide residues are relatively small, and after a long time of pickling, the original residual pesticides will decompose? Pesticide residues and nutrients are lost together. However, it should be noted that some people take sauerkraut as a winter seasonal vegetable, which is a metaphysical error.
Nutritional value of sauerkraut eating taboos
English name:
Sauerkraut
Classification:
Vegetables, fungi, algae
Alias:
mince
Nutritional composition:
Sauerkraut taste salty and sour, crisp and tender texture, color and lustre, fresh and bright. Fragrant, appetizing and refreshing, sobering and greasy; not only can enhance appetite, help digestion, but also promote the body's absorption of iron. Sauerkraut fermentation is the result of lactobacillus breaking down the sugar in cabbage to produce lactic acid. Lactic acid is an organic acid, it is absorbed by the body can enhance appetite, promote digestion, at the same time, the cabbage becomes acid, the nutrients contained in it is not easy to lose.
Food details
Suitable for people:
It can be consumed by general people.
Unsuitable people:
None.
Purchase:
A good quality sauerkraut should be white and transparent, and the leaves are a little yellow.
Purchase taboo:
After buying home, it is recommended to wash sauerkraut several times and squeeze out the excess water.
Cooking:
Winter is the best season to make pickles.
Cooking Taboo:
Sauerkraut should not be eaten with persimmons, which can lead to gastrolithiasis.
Cooking Ideal:
Stewing, stir-frying, wrapping dumplings, eating raw.
Dietary taboos:
Sauerkraut can only be eaten occasionally, if long-term gluttony, it may cause urinary stones.
Storage:
Sauerkraut should be eaten only occasionally.