It is therefore good to consume it regularly in winter, ideally every day. This was pointed out by Zuzana Klinčáková from the Health Counseling Office of the Regional Office of Public Health (RÚVZ) Bratislava on the social network. “The microorganisms that are found in cabbage support health -friendly bacteria in the intestines, making it easier to digest, absorb nutrients and use of B -group vitamins,” zoomed.
The expert pointed out that more vitamins contains sour cabbage. “Already 200 grams will cover a number of all bioactive substances beneficial to our health. It is especially rich in beta -carotene and vitamin C, B3, B5, B6 and B12 and minerals such as potassium, calcium, phosphorus, iron, zinc and magnesium, has a high content of antioxidants and phytonutrients, ” specified.
Sour cabbage also contains folic acid – vitamin B9 and fiber. It has anti -inflammatory and antibiotic effects. It also has a positive effect on the brain and nerves. “Fermented cabbage is a perfect source of live probiotics and enzymes. Thanks to fermentation, these valuable components are very well accepted in the human body, ” stated Klinčáková. She pointed out that cabbage should be consumed in moderation. A large amount can cause digestive problems or inflation.
