Sauerkraut is not only delicious, but also easy to preserve, so many people like it. So what are the benefits of eating sauerkraut? Sauerkraut is a favorite of many people, especially in cold winter. Sauerkraut has a long history, especially in the northeast, and it is almost a must-have dish on the table of every household.
On the one hand, because it is cold in winter, vegetables are not easy to preserve, so pickling is adopted.
On the other hand, it is because of its unique taste. Sauerkraut is salty, sour, crisp, appetizing, refreshing, sobering, greasy, and can stimulate appetite and help digestion. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose.
1. Nutrition is not just boiled water. Although the nutritional value of pickled cabbage is far less than that of green leafy vegetables such as spinach, and even worse than that of Chinese cabbage (see the table below), it still contains some nutrients, at least more than boiled water.
2. Enrich the variety of table vegetables. Pickled sauerkraut is at least a vegetable, which can enrich the table in winter. Although pickled cabbage is actually Chinese cabbage, strictly speaking, the principle of food diversification is not the same, but in the end, it is better to eat it differently, so as not to eat Chinese cabbage all day.
Eating sauerkraut has become a tradition that northerners can inherit. There is no doubt that this tradition is related to low productivity. The habit of eating sauerkraut is a "sequela" left by poor days.
4. There are few pesticide residues in sauerkraut. Compared with the out-of-season vegetables produced in greenhouses in winter, Chinese cabbage has less pesticide residues, and after a long period of pickling, the original residual pesticides will also decompose-the residual pesticides and nutrients will be lost together. However, it should be pointed out that some people regard sauerkraut as a seasonal vegetable in winter, which is a metaphysical mistake.