Sauerkraut

Fat free, cholesterol free, a good source of dietary fiber, and an excellent source of vitamin C. pH is between 3.1 to 3.5. The process of fermenting cabbage produces isothiocyanates, a class of antioxidant-like compounds. Use it to make soups and casseroles, on sandwiches, in salads, and vegetable dishes, or simply enjoy it as a snack or side dish.

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