Health Benefits
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 78 kJ (19 kcal) |
| Carbohydrates | 4.3 g |
| - Sugars | 1.8 g |
| - Dietary fibre | 2.9 g |
| Fat | 0.14 g |
| Protein | 0.9 g |
| Water | 92 g |
| Vitamin B6 | 0.13 mg (10%) |
| Vitamin C | 15 mg (18%) |
| Iron | 1.5 mg (12%) |
| Sodium | 661 mg (44%) |
| Percentages are relative to US recommendations for adults. |
|
Health benefits have been claimed for raw sauerkraut. It contains vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of lactobacilli may upset the intestines of people who are not used to eating acidic foods.
Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.
Sauerkraut is also a source of biogenic amines, such as tyramine, which may cause adverse reactions in sensitive people. It also provides various cancer-fighting compounds including isothiocyanate and sulphoraphane.
Read more about this topic: Sauerkraut
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