Cabbage has long been considered a storehouse of vitamins and minerals. It is known not only for its useful qualities, but also for the possibility of preparing various delicious dishes and snacks on its basis, one of which is pickled cabbage.

The chemical composition and calorie content of pickled cabbage

In pickled white cabbage, all the same useful substances that are found in fresh vegetables are preserved. In addition, these substances last longer in the pickled vegetable, since the marinade, in addition to taste, has preservative properties.

Did you know? The American Cheney discovered in 1942 that cabbage juice contains the substance S-methylmethionine, which perfectly heals ulcers. Later, this substance was called vitamin U.

The following are the most significant minerals and vitamins that are contained in the product.

Minerals (mg / 100 g):

Vitamins (mg / 100 g):

BZHU (g / 100 g):

Of course, calorie content depends on the composition of the marinade. If the marinade was made with a large amount of butter and sugar, then there will be more calories in such a product.

The benefits of pickled cabbage for the body

• Of the main useful properties of the product can be identified such:
• due to the high content of vitamin C strengthens the immune system, enhances the protective functions of the body, helps to eliminate free radicals;
• contributes to the improvement of microflora;
• beneficial effect on the central nervous system;
• has a low calorie diet;
• useful for vitamin deficiency;
• amino acids contribute to the normalization of protein balance;
• nicotinic acid, which is contained in it, promotes the breakdown of fats and complex carbohydrates;
• beneficial effect on the condition of hair, nails, skin, teeth;
• stimulates blood circulation;
• beneficial effect on the functions of the gastrointestinal tract, increases the acidity and quality of gastric secretion;
• contributes to stress resistance;
• is an excellent tool for the prevention of acute respiratory viral infections, colds and other seasonal diseases;
• lowers cholesterol;
• Vitamin U in the composition is useful for stomach ulcers and gastritis;
• stimulates endocrine processes, has a beneficial effect on the heart, helps with gout.

In case of diabetes mellitus, it is not recommended to eat the product as food, or its use should be limited as much as possible, because sugar is present in any marinade. In this case, sauerkraut is much more useful. With caution, it is necessary to eat the product for people suffering from gastritis with high acidity, especially if the marinade was prepared using a large amount of vinegar.

Due to the high content of folic acid, pickled cabbage is useful during pregnancy, because this substance is necessary for the formation of the neural tube of the fetus. In addition, it is believed that the spicy-spicy taste of marinade helps to overcome bouts of nausea in toxicosis.

But with breastfeeding, food should be treated with caution. Starting from 3-4 months of breastfeeding, mother can introduce the described snack in small portions into her diet.

Important! When breastfeeding, any cabbage, including pickled cabbage, can cause bloating and strong gas production The child has. Accordingly, the mother should eat a little snack and look at the condition of the child: if everything is in order with him, you can increase the portion.

In addition, when breastfeeding, one should take into account whether there are natural dyes (beets) in the marinade that can cause rashes in the child. If any, the product is best not to eat. In any case, with GV it is more useful to eat a home-made snack, not purchased at retail outlets (in such dishes there may be ingredients that are not indicated in the composition, which can harm the baby).

About whether such a savory snack is useful for children, the opinions of gastroenterologists differ. But in any case, for children after 7 years, cabbage can be eaten in the same way as adults, and at an earlier age (not earlier than three years), the dish can be given in small portions, gradually increasing them.

The product is perfect for nutrition when losing weight, although it should be understood that it all depends on the amount eaten. The marinade enhances the appetite, and if you eat a large portion, it is unlikely to benefit your figure. Snack helps to eliminate toxins from the body, which is also important for those who want to lose weight.

How much pickled cabbage can I eat per day?

Healthy adults who do not have any contraindications should consume 200 g of snacks per day. A larger amount can lead to digestive problems (bloating, diarrhea, etc.). Only half of this is enough for children. In addition, you should consider how spicy and sour marinade was used to prepare the dish.

Possible contraindications and harm to cabbage

• An appetizer has some contraindications:
• pancreatitis
• myocardial infarction;
• chronic hypertension;
• peptic ulcer;
• hyperacid form of gastritis;
• kidney and bowel disease;
• bloating and a tendency to flatulence;
• swelling;
• children under three years old;
• allergy to the product and components of the marinade, individual intolerance.

It should be borne in mind that in most of the situations listed above, contraindications can be called conditional. For example, with a tendency to swelling or bloating and flatulence, a dish can be consumed, but in limited quantities.

Did you know? The fact that the methodology of planting a vegetable is described in detail in Domostroy, the most important encyclopedia of the 16th century for all occasions, testifies to the importance of cabbage to our ancestors. For example, it says that they should plant cabbage on May 18, at Arina nursery.

How to pickle cabbage

There are a huge number of different recipes for making snacks, but in our material we will restrict ourselves to only a few general recommendations:

1. The stronger and harder the head will be for cooking, the more crispy it will turn out.
2. For pickling, buy solid, strong, medium-sized forks; slightly flattened heads of cabbage are well suited for these purposes.
3. Try not to use large amounts of vinegar to make the marinade.
4. Better use natural apple or grape vinegar. When purchasing such a product, pay attention to the label indicating that it is “natural apple cider vinegar 6%” and not “table vinegar with apple or grape juice concentrate”. In addition, keep in mind that such vinegar (natural) usually has a concentration of 6%, and not 9%, like a table. That is, apple cider vinegar 6% must be taken 1.5 times more than indicated in the recipe, if it is about 9% product.
5. If the nursing mother will eat pickled cabbage, do not use recipes that include beets, onions and garlic (dumplings) - it is better to cook the marinade using a small amount of carrots.
6. To prepare snacks, use enameled glassware without damage, glass or porcelain containers.
7. After cooling the marinade, it is better to remove the bay leaf so that it does not give bitterness.
8. The thinner the vegetable is chopped, the sooner it will be marinated.
9. There are instant recipes - Most often, speed is achieved due to the fine shredder, the high temperature of the marinade and a large amount of vinegar. If the cooking speed is important to you (for example, guests suddenly arrive), use a similar recipe. However, if the cooking time is not critical, then it is better to cook according to the recipe with a lower vinegar content and using cold marinade.

Late or autumn cabbage is suitable for pickling (as well as for pickling), and early cabbage is not at all.

Pickled cabbage is a very tasty healthy dish with a minimum number of contraindications. It’s easy to cook, products for cooking have a low price. With a little effort, you can make a wonderful snack out of a simple set of components.