1, Hazard: Excessive consumption of sauerkraut can stimulate the increase of gastric acid secretion, thus causing hyperacidity and even peptic ulcer. Therefore, those patients who already have stomach problems, especially peptic ulcer, should eat less sauerkraut.
2. Nutritional value: Sauerkraut is pickled with fresh vegetables. While retaining most of the nutritional components of fresh vegetables, it also adds acidic components such as lactic acid, which is not only crispy and refreshing, but also can strengthen the spleen and stimulate appetite. As a sour food, pickled cabbage is beneficial to human health if eaten in moderation. It is beneficial to improve the solubility of calcium and phosphorus in the intestine and is easier to be absorbed and utilized by the human body.
Vitamin C was destroyed in the process of vegetable curing. There is almost no vitamin C after pickling, and people often eat pickled vegetables, which makes people easy to lack vitamin C. Pickled sauerkraut contains more oxalic acid and calcium, which is easy to cause stones.