The vitamin C content of pickled cabbage is surprisingly high.
When people think of vitamin C , they usually think of lemons, bell peppers, or mangoes. However, the food with the highest vitamin C content is not these, but "pickled cabbage".
Comparing the same serving size, raw cabbage contains only about 30 milligrams of vitamin C , but when cabbage is fermented into sauerkraut, a serving of sauerkraut contains a whopping 700 milligrams of vitamin C. This figure far exceeds that of most fruits and vegetables, demonstrating its outstanding nutritional value.
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Comparison of Vitamin C Content in Common Foods
For example, each cup of bell pepper contains about 90 milligrams of vitamin C , which is already considered relatively high among common vegetables. While lemons are noticeably sour, two lemons only contain close to 90 milligrams, and most of the vitamin C is concentrated in the peel rather than the juice.
In comparison, a cup of sauerkraut provides enough vitamin C to last a week.
Pickled cabbage is not only high in vitamin C , but also a source of highly effective probiotics.
In addition to vitamin C , sauerkraut also contains a large number of probiotics.
Four to six ounces of sauerkraut can provide more than one trillion probiotics. In comparison, 16 ounces of sauerkraut is equivalent to eight bottles of 100 capsules each containing probiotics.
This makes sauerkraut an excellent choice for boosting immunity.
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Conclusion:
Naturally fermented foods provide a dual boost of nutrition and immunity.
Sauerkraut enhances the nutritional density of cabbage through fermentation, boasting an impressive vitamin C content and a large amount of probiotics. Adding sauerkraut to your daily diet is a simple and effective way to supplement your nutrition.
YouTube source: https://youtu.be/qL_46J3ZoNg
YouTube Column: Dr. Berg's Chinese Health Knowledge
