🥬 Sauerkraut (100g)
🥬 Vegetables100g · ~15 ₽
19
Kcal
0.9 g
Protein
3 g
Carbs
0.1 g
Fat
2 g
Fiber
92 ml
Water
Nutrition Facts
Calories19 kcal
Protein0.9 g
Carbs3 g
Fat0.1 g
Fiber2 g
Water92 ml
Serving100g
Estimated price~15 ₽
Net carbs1 g
NOVA 1 — Unprocessed
Micronutrients (30+)
Vitamin A200 mcg
Vitamin C15 mg
Vitamin E0.8 mg
Vitamin K40 mcg
Thiamin B10.05 mg
Riboflavin B20.05 mg
Niacin B30.6 mg
Pantothenic B50.3 mg
Vitamin B60.15 mg
Biotin B71.5 mcg
Folate B940 mcg
Calcium30 mg
Iron0.8 mg
Magnesium15 mg
Zinc0.3 mg
Potassium250 mg
Phosphorus35 mg
Selenium1 mcg
Iodine2 mcg
Copper0.05 mg
Manganese0.15 mg
Chromium0.5 mcg
Sodium15 mg
Omega-30.05 g
Sugar3 g
Saturated Fat0.05 g
History
Fermentation is an ancient food preservation method known to Slavs for over 1,000 years. Sauerkraut was the main source of vitamin C during Russian winters. The fermentation process creates beneficial probiotics.
Ingredients
Preparation
1Shred cabbage thinly, grate carrots on a coarse grater.
2Sprinkle with salt, massage with hands until juice appears.
3Add carrots, bay leaves, and peppercorns.
4Pack tightly into a jar or pot so juice covers the cabbage.
5Leave at room temperature for 3 days, piercing with a stick twice daily.
6When gas stops forming, transfer to the refrigerator.
⏱ Cook time: 3 дня (ферментация)
Tips
Salt ratio: 20 g per 1 kg of cabbage.
Always pierce — otherwise cabbage turns bitter from gas.
Late-harvest cabbage ferments best.
Energy Balance
A serving of Sauerkraut (100g) (100g) contains 19 kcal. Of which protein provides 4 kcal (21%), carbs — 12 kcal (63%), fat — 1 kcal (5%).
Good to Know
Low-calorie food — can be included freely in a weight-loss diet.
Budget-friendly food — an affordable source of daily nutrition.
How to Use
1Fresh salad or side dish
2Ingredient for soups, stews, and casseroles
3Raw snack with hummus or dip
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