A Nutritionist Gave Advice On Choosing Sauerkraut
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Nutritionist Alexander Andreev , in an interview with Gazeta.Ru, said that when buying sauerkraut on the market, you should pay attention to a number of factors that determine the quality of the product.
“You should refuse to buy if the cabbage, even with carrots, has a pale color and its juice is clear, or if the cabbage seems to be hard, but does not crunch,” said the specialist.
Andreev also noted that the cabbage brine should be “a little stringy.” He advised tasting cabbage to evaluate the quality of the product. “If the cabbage is hard, but not crunchy, it means that it was treated with boiling water, so it salts out faster, but loses vitamins,” he said. According to him, the larger the cabbage is cut, the more vitamins are preserved in it.
The nutritionist added that when buying a product in a ready-made form, one should read the label. He emphasized that the composition should not contain vinegar or citric acid.
Previously, nutritionists Lisa Richards and Krutika Nanavati explained that refined flour and vegetable oil are the most dangerous for the figure. Refined flour is noted to be high in calories and low in nutrients, but at the same time has a high glycemic index, which contributes to a rapid increase in blood sugar levels. The nutritionist advised to abandon it in favor of whole grains or almonds.
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