Vent: I just read that a batch of sauerkraut can have more vitamin C than an orange, and I'm shook

I was looking at a study from a university in Wisconsin about fermented foods, and they said a cup of homemade kraut can have over 700 mg of vitamin C, which is way more than a fresh orange. I found this out while reading their food science blog last night. Has anyone else seen numbers that high, or is my starter just extra strong?

4 comments

4 Comments

mark_green28d ago

I always figured oranges were the top choice for vitamin C, no question. That Wisconsin study is wild though, 700 mg in a cup of kraut makes my morning glass of OJ look weak. I guess the fermentation process really locks it in. Might have to start putting sauerkraut on more than just hot dogs now, lmao.

wood.uma28d ago

Oh man, that reminds me of the time I tried making my own sauerkraut. My kitchen smelled like a locker room for a week, but it was weirdly fun.

ramirez.vera28d ago

My mom tried to ferment cabbage once and the jar exploded in the pantry. We found shreds on the ceiling. @mark_green, maybe just buy the kraut and skip the science project.

quinn16113d ago

Wait, 700 milligrams in a single cup? That's almost ten times what you get from an orange, I had no idea it was that concentrated. Might have to rethink my whole approach to fighting off a cold this winter.