Fermented cabbage is not only a traditional dish in many cuisines around the world, but also a treasure trove of beneficial substances and nutrients.
It is produced by fermenting fresh cabbage, enriching it with probiotics that promote improved digestion and maintenance of a healthy gut microbiota.
Fermented cabbage is a source of vitamin C, which helps boost immunity and speed up the body’s recovery after physical exertion.
Vitamin K, found in fermented cabbage, plays an important role in blood clotting and bone health.
It also contains a variety of other vitamins and minerals, such as B vitamins, iron, and magnesium.
In addition, fermented cabbage contains antioxidants such as carotenoids and flavonoids, which help combat free radicals and reduce the risk of chronic diseases.
Regular consumption of fermented cabbage can also contribute to the prevention of certain forms of cancer due to the presence of glucosinolates – compounds with anti-carcinogenic properties.
Lastly, it aids in maintaining the body’s alkaline balance.
The body’s alkaline balance refers to the pH level in the body, which can range from acidic to alkaline. Therefore, maintaining an alkaline balance means maintaining an optimal pH level necessary for various biochemical processes and overall health.
Nutritional Value
The overall calorie content in fermented cabbage is low, making it an ideal food for maintaining a healthy weight.
On average, 100 grams of fermented cabbage contains approximately 20 calories.
Due to its low carbohydrate content, the cabbage has a minimal glycemic index and practically no glycemic load.
- Protein: about 1.8 grams
- Fat: less than 0.5 grams
- Carbohydrates: about 4.4 grams (most of which are dietary fibers)
