A product that retains all the beneficial properties and biologically active substances during long-term storage is rare. In the sour cabbage, the vitamin-mineral composition remains unchanged for 2-3 months (subject to storage conditions - in a cold place).
One of the main useful properties of sauerkraut is the content of a large dose of ascorbic acid (vitamin C) - a powerful antioxidant and vitamin responsible for cellular health. Regular inclusion of sauerkraut dishes in the menu will prevent vitamin deficiency and strengthen immunity, which is especially important in the cold season.
However, this is not the only health benefit of sauerkraut. In addition to vitamin C, the product is rich in carotene, B, P, PP vitamins, coarse fiber and minerals: sodium, phosphorus, calcium, potassium, magnesium, iodine, iron, zinc and selenium, enzymes and organic acids.
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