Foods were originally fermented to help preserve them, but this isn’t the only benefit of fermented foods like sauerkraut, which is made by fermenting cabbage. Fermenting foods increases their nutritional content, makes them easier to digest and adds probiotics, according to the Food and Agriculture Organization. Sauerkraut and other fermented foods may also help lower your risk for cancer.
Each cup of sauerkraut contains only 27 calories and provides 4.1 grams of fiber, or 16 percent of the daily value; 2 milligrams of iron, or 11 percent of the DV; 21 milligrams of vitamin C, or 35 percent of the DV; and 19 micrograms of vitamin K, or 23 percent of the DV. Fiber adds bulk to food and slows the emptying of your stomach so you feel full for longer. It also lowers your risk for high cholesterol, Type 2 diabetes and heart disease. You need iron for forming red blood cells to carry oxygen around your body, vitamin C for forming collagen and healing wounds and vitamin K for clotting blood.
Article from SFGate, by Jessica Bruso.