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Sauerkraut is a fermented food made of raw cabbage. With its probiotics, vitamins, fiber, and few calories, it’s a nutritious choice to add to your diet. As a condiment or side dish, sauerkraut is generally good for you. But some people, such as those who need to limit their sodium intake, may want to avoid sauerkraut or limit how much they eat.
1. Helps With Digestion
Sauerkraut contains about 1 gram of fiber per 2-tablespoon serving.1 Along with its many probiotics, which your body can use more easily after fermentation, sauerkraut’s fiber can help support digestion. It helps you have more regular bowel movements and reduces the risk of constipation.
Research also suggests that consuming sauerkraut regularly can improve symptoms of irritable bowel syndrome (IBS), like digestive discomfort, in about six to eight weeks. Researchers found this benefit whether people ate pasteurized sauerkraut or raw, unpasteurized sauerkraut.
2. Decreases Inflammation
Sauerkraut is high in vitamin C, with two tablespoons providing 20% of your daily recommended value of the vitamin. Vitamin C, along with several other compounds in sauerkraut, has antioxidant properties. Antioxidants can help reduce inflammation, which can contribute to harmful health effects in your body.
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