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Sauerkraut
Sauerkraut
Low concern
Sauerkraut is a traditional fermented food containing probiotic bacteria, vitamin C, and fiber. It is high in sodium due to the fermentation salt.
Found in
153 products
What it is
Fermented cabbage (Brassica oleracea) made by lacto-fermentation of shredded cabbage with salt.
Fermented vegetable.
Why it's flagged
- high sodium
What regulators actually say
"Sauerkraut, canned, solids and liquids — sodium approximately 661 mg per 100 g."
"Most of the sodium we consume is in packaged and prepared foods."
Regulatory status
United States — FDA
Whole food; sauerkraut is a standardized food, but no specific identity standard. Acetic acid/lactic acid GRAS
European Union — EFSA
Whole food
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