Pinyin/Sauerkraut

See also

Sauerkraut (directly translated from German) is shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.

sauerkraut (cóng Déwén zhíjiē fānyì) shì jīngguò gèzhǒng rǔsuānjūn fāxiào d yēcài-sī. Yóuyú xìjūn fāxiào yēcài de tángfèn, chǎnshēng rǔsuān, shǐ sauerkraut jùyǒu cháng de bǎozhìqī hé dútè de suānwèi. Yīncǐ, sauerkraut yǔ suānwèi láizì cù de coleslaw bùtóng.

Health Effects

Benefits

It is a source of vitamins C, B, and K; the fermentation process makes sauerkraut more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

Tā shì wéishēngsù C, B hé K de láiyuán; fāxiào guòchéng shǐ sauerkraut bǐ yuánlái de yēcài gèng yǒu yíngyǎng. Tā rèliàng dī, Gài hé Měi hánliàng gāo, bìngqiě fùhán shànshí-xiānwéi, yèsuān, Tiě, Jiǎ, Tóng hé Měng.

Disadvantages

Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break down.

Rén de xiǎocháng bùnéng fēnjiě sāntáng-miánzǐtáng, guòliàng shíyòng sauerkraut huì dǎozhì fùzhàng hé wèichángzhàngqì.