Sauerkraut: calorie and diet recipes

Since ancient times, sauerkraut used to prepare delicious dishes.This ingredient can make any meal truly beneficial.

Cooking sauerkraut is a real chemical process. Thus, in the process of natural fermentation, lactofermentation occurs, as a result of which the vegetable acquires beneficial properties. "Responsible" for the course of biological reactions are special beneficial microbes - lactobacilli. With their participation, a cascade of unique processes takes place, which leads to the fact that fresh sauerkraut is obtained from the cabbage.

Useful properties of such vegetable snacks are appreciated by people in different countries. So, this dish is prepared in Russia, Belarus, Ukraine, as well as in Germany and many other countries. Interestingly, fermented cabbage with vegetable oil and onions is a favorite dish of residents of various countries.

You can prepare this tasty snack both independently at home and buy it ready-made. Every hostess who likes to cook, usually has its own unique recipe for this fragrant snack. The taste of the product affects a lot of features, even the variety of vegetables that are used for souring. But it is also possible to diversify the taste properties by adding various spices and vegetables to cabbage leaves. They give the finished dish a new flavor.

Sauerkraut is made on special productions. This snack may have a classic taste, familiar to many from childhood, and also be spicy or spicy. The taste and aroma of the product depends on what additives are used in its preparation.

Cabbage can be fermented in various ways. Even the way of cutting vegetables affects the final taste of the snack. So, cabbage leaves can be cut with a knife into small pieces or chopped.

Cabbage, which is fermented, is a truly dietary food. Its caloric content is insignificant - only 20 kcal per 100 grams. Such a relatively low nutritional value contributes to the fact that sauerkraut is an ingredient in many diet systems slimming. Many nutritionists allow you to include this product in the menu of people who dream of a slim figure.

BZHU product has several features. So, in fermented cabbage there is practically no fat and protein. Thus, 100 g of the product contains only 1.7 g of proteins and 0.2 g of fat. Carbohydrates also contain more - about 4.5 g per 100 grams. It is these food nutrients that make up the main energy value of the product, providing it with a certain content of calories.

Fermented cabbage, due to its chemical composition, can be safely included in the food menu of people suffering from obesity. However, when using this food product should be aware of some of the recommendations of doctors and weight loss specialists. This will help prevent the development of adverse effects on the body if used improperly.

The fact that fermented vegetables are useful, people have long known. Many centuries ago, they realized that eating such vegetable snacks brings tremendous benefits to the human body. It is no coincidence that sauerkraut has become a popular dish in many countries.

The chemical composition of fermented cabbage is really surprising. These leaves contain quite a lot of ascorbic acid. It is required so that the immunity is strong, and the body can withstand a number of dangerous diseases.The need for this substance increases significantly in the cold season, when the incidence of colds increases. Eating enough vitamin C daily is an excellent preventative measure that helps reduce the likelihood of insidious diseases.

Eating such a vegetable dish helps to improve the functioning of the nervous system. Thiamine and pyridoxine contained in a vegetable snack improve the transmission of nerve impulses. This action leads to the fact that human performance increases. And also the use of fermented vegetables helps people more easily cope with stress and its consequences with the help of the ingredients contained in this healthy vegetable snack.

Sauerkraut is an excellent source of nicotinic acid. It helps blood vessels to remain strong, and thus helps prevent dangerous diseases.

The useful snack contains another unique ingredient - vitamin U. About it, scientists have learned relatively recently. This substance has become a truly scientific sensation. It is proved that this component has an antihistamine and anti-sclerotic effect on the body, therefore, it is recommended that fermented vegetables be used by elderly people. Their inclusion in the diet helps reduce the risk of developing dangerous diseases of the blood vessels and the heart.

Fermented vegetables are needed for the digestive system. They contain good lactic acid microbes. Once in the intestine, they stimulate the growth of beneficial microorganisms that inhabit the colon. This effect contributes to the fact that the intestinal microflora gradually improves. At the same time, the formation of beneficial bacteria is stimulated, while pathogens, on the contrary, are slowed down.

Fermented cabbage also contains dietary fiber, contributing to the normalization of stool. It is believed that the inclusion of this vegetable snack in the diet helps to cope with the uncomfortable symptoms of constipation. Often, pregnant women experience difficulties with regular bowel movements. The use of small portions of fermented vegetables will not only contribute to the normalization of the digestive process, but will also be an excellent treatment for constipation and intestinal dyskinesia, which is accompanied by a decrease in its function.

Many women who were carrying babies say that they had very uncomfortable symptoms of toxemia during pregnancy. Usually they are manifested by the appearance of morning sickness. In some women, this symptom is so pronounced that it contributes even to the appearance of emetic urge. Toxicosis often leads to a decrease in appetite. This condition is unfavorable, as it can adversely affect the development of pregnancy in general.

In order to cope with the uncomfortable symptoms of toxemia, pregnant women often have to resort to a variety of “tricks”. To reduce severe nausea, they use cabbage pickle. This fluid contains certain components that help reduce the negative effects of toxicosis. The use of sauerkraut or pickle helps the expectant mother to feel much better with toxicosis.

Fermented cabbage has an excellent mineral composition. So, in vegetables, prepared by the method of fermentation, contains a lot of potassium, sodium, as well as iodine and magnesium. All these substances are necessary for the full functioning of the human body.

The liquid formed during souring is often popularly called brine. About its beneficial properties have been known for a long time. So, not only women, but also men can use brine. The use of cabbage pickle helps to cope with the adverse manifestations of a hangover.

If used improperly, fermented cabbage can harm it instead of good for the body. This usually happens if such a vegetable snack is consumed by people who have a number of contraindications to its reception.

Thus, the use of fermented cabbage with gastric ulcer or duodenal ulcer leads to the development of abdominal pain. This symptom develops due to exacerbation of the disease. Fermented vegetables have quite a lot of natural acidic substances that increase the secretion of gastric juice, which leads to a deterioration in the well-being of a person who suffers from peptic ulcer.

Caution in the use of such a fermented snack should be followed and people who have frequent jumps in blood pressure. Often when cooking sauerkraut salt is added to vegetables. If cabbage leaves have been salted too much, then this contributes to the fact that the concentration of sodium chloride in them becomes quite high.

The use of salty foods by people who suffer from hypertension can even lead to a hypertensive crisis - a strong rise in blood pressure. In this case, intervention by doctors may be required. Thus, people who have a tendency to increase blood pressure or take antihypertensive drugs should discuss this with a cardiologist before including fermented vegetables in their regular menu.

Fermented cabbage is a really good fat burner. It is believed that it is possible and even necessary to eat for people who want to lose a few extra pounds. The effectiveness of sauerkraut as a food product that helps reduce body weight is so great that even diets based on the use of fermented cabbage exist.

So, a mono-diet according to which only fermented cabbage can be eaten helps to lose weight in a couple of kilograms in 2-3 days. Moreover, it is possible to use fermented vegetables with this method of losing weight not only in the first half of the day, but also in the evening, and in some cases even for the night.

The diet on fermented cabbage leaves has several limitations. First of all, it can be applied only for three days. Longer use of any mono-diet is dangerous, as it can lead to the development of adverse effects for the body. And also before the diet should be sure to consult with your doctor. In the presence of contraindications to resort to this method of weight normalization should not be.

Sauerkraut can be used for fasting day. At the same time throughout the day you can only eat fermented vegetables, other food for 24 hours can not be consumed. It is believed that such a fasting day helps speed up the metabolism. This, in turn, helps to "burn" fats faster.

You can eat sauerkraut and people who do not have extra pounds, but simply watch their weight. The inclusion in the diet of this useful vegetable snack helps reduce the risk of getting better and gain extra pounds.

Almost every Russian family has its own secrets of cooking this delicious dish. Subtleties of cooking, as a rule, are transmitted from grandmothers to their granddaughters. Recipes for cooking delicious and fragrant sauerkraut set.

The classic recipe is quite simple. This requires very few ingredients:

• White cabbage;
• carrots (optional);
• salt and sugar.

Before fermenting the cabbage leaves should be chopped.This can be done in many different ways. The most frequent - with the help of a kitchen knife. You can also chop cabbage leaves with a food processor or special tools. Many hostesses add chopped carrots to sauerkraut. According to many, such an additive gives the dish an extra sweetness.

Next, cooked vegetables are placed in containers, where they will be stored. Usually enameled or glassware is used for this. However, our ancestors prepared pickled vegetables in special tubs or wooden barrels. They believed that the vegetables in them quickly boiled and stored better. To this day, such containers are used to sauer the cabbage and other vegetables in the villages.

Note that the vegetables should be laid quite tightly. This is necessary so that the process of natural fermentation proceeds better. After the cut vegetables are tamped, they should be additionally pressed on top with a lid or plate, and a heavy object should be placed on top, which will serve as a kind of oppression.

It is believed that for a better fermentation process, cabbage should be placed in a cool, but not cold place. In the first 2-6 days every day, vegetables should be “pierced” with a long stick or knitting needle. This “procedure” must be carried out in order to ensure that the gas bubbles generated are evenly distributed throughout the entire container where the vegetables are stored. After the cabbage has become fermented, it can be decomposed into smaller cans. Usually used for this glass jars. They are more convenient to store in the refrigerator or cellar. Some housewives do not lay out the cabbage on the banks, and store it in barrels. In their opinion, this is how the product better retains all its beneficial properties.

From the fermented cabbage you can make a very tasty, and most importantly, dietary salad. This will require:

• 100 g sauerkraut;
• ½ bulb onions;
• 1-1.5 tsp. vegetable oil.

Onions should be well chopped and mixed with cabbage.

Learn more about how to cook delicious sauerkraut, you will learn from the following video.