Is sauerkraut or pickled cabbage better? One has anti-cancer and slimming properties, the other pretends to be healthy

We often confuse sauerkraut with sauerkraut and vice versa. However, this is a big mistake, because they differ significantly from each other – this applies to the way they are prepared, but also to their health properties. However, many people do not realize this, thinking that the difference is only in the names of these products, which they use interchangeably. Meanwhile, sauerkraut is the one that is worth reaching for to care for your health.

Which cabbage is healthier – sauerkraut or pickled cabbage?

Although the names are similar, they are two completely different products. Sauerkraut is made through a fermentation process. Sauerkraut, on the other hand, is prepared by pouring vinegar over it, adding sugar and spices (there is no fermentation process). However, vinegar, which accelerates souring, also reduces the nutritional value of this vegetable. Sauerkraut, in turn, is an important product of our diet in terms of nutritional value.

Pickling therefore has nothing to do with pickling. Moreover, some producers add preservatives to such sauerkraut, so when shopping, read the labels carefully. It can be said without a doubt that sauerkraut is healthier. Therefore, nutritionists encourage us to choose sauerkraut instead of sauerkraut – it will have a much better effect on our body. Sauerkraut is devoid of many properties that are valuable to our health, including the important probiotics. It also contains fewer vitamins and minerals.

Why is it worth eating sauerkraut?

Both sauerkraut itself and homemade sauerkraut juice contain many health-promoting properties. They are, among others, an excellent source of calcium, magnesium, iron and potassium. Such cabbage is also rich in vitamins B, K, A, E, as well as folic acid and fiber. It is also a great source of vitamin C, which is a natural antioxidant. Eating sauerkraut strengthens the immune system and increases the absorption of iron from the digestive system. It is an antioxidant that prevents the development of cardiovascular diseases and strengthens the walls of blood vessels.

Additionally, sauerkraut has numerous compounds that act in cancer prevention, so it is considered an “anti-cancer vegetable”. It is rich in antioxidant substances, which are extremely important in cancer prevention – they eliminate the effects of free radicals. Scientists who studied the impact of eating vegetables on the development of colorectal cancer concluded that eating such cabbage at least once a week can reduce the risk of developing colorectal cancer by as much as 1/3. If, on the other hand, it is eaten 2-3 times a week, the risk is reduced by as much as 40 percent. Check out how to make homemade sauerkraut.

Eating sauerkraut also supports the weight loss process

Sauerkraut is a low-calorie product (100 g has about 19 kcal), so eating it is recommended for people on a weight-loss diet. Additionally, it is rich in dietary fiber, which increases the feeling of satiety and, consequently, prevents attacks of ravenous hunger. This ingredient also regulates intestinal peristalsis. Moreover, the lactic bacteria it contains speed up intestinal transit and, consequently, prevent constipation. It should also be remembered that sauerkraut is a rich source of vitamin C and other nutrients, which supports the overall health of the body during the weight loss process. However, there are many more benefits of sauerkraut, so it is worth including it permanently in your menu.