Fight cancer with Sauerkraut
A study published in the Journal of Agriculture and Food Chemistry found that the process of fermenting cabbage produces isothiocyanates, which have been shown to prevent cancer growth—especially in the breast, colon, lung, and liver.

Sauerkraut is also a cruciferous vegetable. According to the U.S. Department of Health and Human Services, eating several servings of cruciferous vegetables a week (Sauerkraut, cabbage, brussels sprouts, cauliflower, broccoli, and turnips) can reduce the risk of colon cancer.

Sauerkraut and your heart
Sauerkraut contains flavonoids, a phytochemical that the American Heart Association’s Nutrition Committee reports can help lower cholesterol and reduce the risk of heart disease.