Sauerkraut - benefits and harm to the body or what is sauerkraut useful for.

Pickling is a process of natural fermentation and the fermented product retains all the vitamins of the original product.

Sauerkraut, if properly prepared, is rich in vitamin C and microelements: calcium, phosphorus, potassium. And our body needs vitamins, especially in winter and spring. There are other vitamins in this type of cabbage, but vitamin C is best preserved and lasts the longest. Vitamin C is found differently in different parts of the cabbage head. So the upper leaves contain the least amount of it - 30-31 mg, the inner leaves - 52 mg, and the stalk contains the most - up to 75 mg. Therefore, it is better to ferment cabbage with a stalk. It is undoubtedly worth noting vitamin U, which prevents the formation of stomach ulcers. Eating sauerkraut improves immunity, reduces the risk of heart disease, improves digestion, a person better tolerates stress, and lowers cholesterol in the blood.

For women, the benefit of sauerkraut is not only that it promotes weight loss by cleansing the intestines. Women who want to become beautiful apply a mask of sauerkraut to their faces. Leave the mask on for half an hour and rinse with cold water. The skin after it becomes smooth, elastic, refreshed and rejuvenated.

But still, not everyone can eat sauerkraut in unlimited quantities.It is necessary to limit its amount for people with gastric ulcers, those who are prone to increased acidity of gastric juice, those with cholelithiasis and hypertension. Therefore, think and decide for yourself whether you can have sauerkraut on your menu.