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Claussen is an American brand of pickled cucumbers that is headquartered in Woodstock, Illinois, an exurb of Chicago. [1] Unlike many other brands, Claussen pickles are uncooked [ 2 ] and are typically located in the refrigerated section of grocery stores .
Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus, responsible for the fermentation of cabbage, making it sauerkraut.In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities.
Per one cup, sauerkraut has... 27 calories. 0 grams fat. 7 grams carbs. 4 grams fiber. 1 gram protein. 39% of the RDA of sodium. 35% of the RDA of vitamin C. 23% of the RDA of vitamin K.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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The Dutch sauerkraut industry found that combining a new batch of sauerkraut with an old batch resulted in an exceedingly sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed.
Nutrition Facts. According to the USDA, one serving (5 fl oz.) of red and white wine have the following nutrition profiles: ... (SAMHSA) National Helpline at 800-662-4357 for information on ...
However, N. Hjelte Claussen at the Carlsberg brewery was the first to publish a description in 1904, following a 1903 patent (UK patent GB190328184) that was the first patented microorganism in history. [2] Claussen named the genus Brettanomyces, which is Greek for British Fungus.
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