When making brine comes to certain changes in the taste and texture of vegetables , because the bacteria that produce the lactic acid boiling . These bacteria to raise the amount of lactic acid in vegetables at the expense of starch , sugars and vitamins , but also have a good side - helps in digestion , absorption of nutrients in food , and protect and intestines .
Despite the reduction in the nutritional value of vegetables pickles , it is still one of the most important sources of vitamins and minerals in winter. For example , 100 grams sauerkraut will supply you with 3 grams carbohydrates , 1.7 grams protein , 0.2 grams fat , 1.6 grams cellulose , 715 milligrams sodium , 232.2 mg potassium , 0.5 mg of iron and 16 milligrams of vitamin C .
The downside of a large quantity of pickles containing sodium . Salt and other additives that are added during its preparation of inventories , the reason it is not recommended to those who have heart problems , high blood pressure , kidney problems , stomach ulcers or inflammation of the digestive system .
Therefore, nutritionists recommend to prepare pickles with as little salt and without the use of additives and preservatives . This is a great vegetable for consumption and desirable to eat as often.
However , if you have already prepared pickles for the winter , it is advisable before eating to wash it with clean water , thus eliminating one of the salts it contains.
