The nutritional value of sauerkraut

Sauerkraut, ancient name is 菹, "Zhou Li" has its name. The "Qi Min Yao Shu" of the Northern Wei Dynasty also introduced in detail the methods used by our ancestors to pickle cabbage and pickled cabbage. Needless to say in the northeast, Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places all have sauerkraut swaying thousands of families, Enze ten thousand households. On the Chinese map, along the ancient Great Wall, we can even draw a wide sauerkraut strip. "If we count the many regions where sauerkraut is plentiful in the south, this magical sauerkraut strip will expand and become more spectacular." Huaxia, everywhere sauerkraut are raised, raised the ancients to raise people today.

The sauerkraut retains the nutrients of the original vegetables to the maximum extent, and is rich in vitamin C, amino acids, dietary fiber, and other nutrients. Because the sauerkraut uses the storage method of the lactic acid bacteria dominant bacteria group, it contains a large number of lactic acid bacteria, and data indicate that the lactic acid bacteria are The normal flora in the human intestine has the effect of maintaining the normal physiological functions of the gastrointestinal tract.

For the crowd: all ages. Applicable volume: about 30 grams per meal. The sauerkraut has a long history and has always been a kind of overwintering dish favored by northern residents in mainland China. The variety of sauerkraut on the market is increasing. Sauerkraut has also shifted from traditional handicraft workshops to industrial production. It is loved by more and more people from north to south. You should know that eating sauerkraut is also learned!