Sauerkraut, canned, solids and liquids
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 14.7 MG | 16% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 24 UG | 6% | |
| Choline, total | 10.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 13 UG | 11% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 30 MG | 2% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 20 MG | 2% | |
| Potassium, K | 170 MG | 4% | |
| Sodium, Na | 661 MG | 29% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (19 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
- Good source of dietary fiber (2.9g per 100g).
- Good source of Sodium, Na (29% DV).
About Sauerkraut, canned, solids and liquids
This tangy, fermented cabbage dish is a staple in many European cuisines, particularly German and Eastern European. It's made by finely shredding cabbage and allowing it to ferment naturally with salt, creating a distinctive sour flavor and crunchy texture. The canning process preserves these qualities while making it shelf-stable and convenient. One of the most notable aspects of this food is its probiotic content, as the fermentation process creates beneficial bacteria that can support digestive health. Additionally, it's remarkably low in calories while providing a good amount of dietary fiber, which aids in digestion and helps maintain feelings of fullness.
Beyond its digestive benefits, this fermented food is rich in vitamin C and contains various antioxidants that may support immune function. The fermentation process also makes certain nutrients more bioavailable compared to raw cabbage. In cooking, it's incredibly versatile - commonly served as a side dish, used as a topping for sausages and sandwiches, or incorporated into soups and stews. Many people enjoy it cold as a condiment, but it can also be heated and used in traditional dishes like choucroute garnie or pierogi fillings. For those watching their sodium intake, it's worth noting that the canning process typically adds significant salt, so rinsing before use can help reduce sodium content while maintaining most of the beneficial probiotics.
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