Fermented Green Supremefood

When you ferment vegetables, you are able to easily digest and absorb vitamins, minerals, phytonutrients, antioxidants, and enzymes in the food. For instance, when fermenting beets, you increase the nutrient density in beets especially Vitamin C. Pickled beets are also an outstanding source of magnesium, Vitamin A, Potassium, fiber, and low in fat. Meanwhile, carrots have no saturated fat, no cholesterol and offers 60 percent the daily allowance of vitamin A after fermentation. The vegetable is rich in carotenoids, as is parsley, with the latter having two times the carotenoids that carrots contain.

Another vegetable rich in carotenoids is broccoli. Carotenoids are antioxidant rich phytochemicals; some research suggests that carotenoids may even offer some protection against macular degeneration. According to the United States Department of Agriculture, spinach has similar benefits; it is another fermentable vegetable featuring carotenoids as well as the flavones Apigenin and Luteolin. Apigenin is a natural imune booster, while Luteolin also has immune boosting properties, anti-inflammatory properties, and anti-viral effects.

Essentially, the health benefits of fermented vegetables are well documented. Looking at the benefits of consuming fermented vegetables reveals that fermented selections are a healthier alternative. Bear in mind the decision to eat fermented or regular foods shouldn’t be an all or nothing choice.