Sauerkraut and Vitamin C Benefits
Sauerkraut is an easy and low cost way to get more vitamin C into your diet. When infection or stress affects the immune system, the body rapidly uses up all available vitamin C. With cold and flu season in full swing, we make sure to consume sauerkraut or the juice everyday.
Raw cabbage itself does contain a moderate amount of vitamin C, around 30 mg per cup. When the cabbage is fermented into sauerkraut, the vitamin C and antioxidant levels rise dramatically. According to Cornell University, levels of antioxidants and vitamin C in sauerkraut range from 57 to 695 mg!
Not only does sauerkraut contain vitamin C and antioxidants, it is also loaded with probiotics. Making sauerkraut is very easy and there are a lot of recipes for beginners if you want to get started. Every summer we plant enough cabbage for sauerkraut that will last us through the year. If you don’t want to make your own, look for brands that have not been pasteurized.