The Nutrient Content of Cabbage

The nutrient content of cabbage, which is already excellent, is further enhanced following the fermentation process into sauerkraut. The fermentation of cabbage into sauerkraut increases bioavailability, or the amount of nutrients from the cabbage that can be used by the body as compared to non-fermented cabbage. How does it work? The fermentation process opens up the cell walls in the cabbage, allowing more vitamins and minerals to be accessed by the consumer. This results in a greater delivery of nutrients to your body; for example, as much as 200 times more vitamin C is found in sauerkraut than in a head of non-fermented cabbage. Sauerkraut is a goldmine of nutrients, some of which include dietary fiber, vitamin A, vitamin C, vitamin K, various B vitamins, iron, magnesium, and calcium.
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