Nutritional value

Fermentation increases the nutritional value of food tenfold. It not only preserves their vitamins and minerals, but also increases their number. If a fermented vegetable contains up to 10 times more vitamin C than the same fresh vegetable, fermentation brings many other vitamins: for example, once fermented, soy can contain up to 47 times more vitamins B2!

In addition, fermentation facilitates digestion because the bacteria present will produce enzymes that will pre-digest molecules more difficult to assimilate by the body.

Fermentation and probiotics

Fermentation promotes the appearance in foods of probiotics excellent for intestinal flora (also called microbiota) whose composition they normalize. It is made up of billions of good bacteria essential to the proper functioning of our organism because they fight against bad bacteria and pathogenic germs, thus protecting us from infections and viruses. It is now known that an intestinal flora too poor in good bacteria is involved in various diseases such as obesity or even some cancers.

Compared to probiotics sold as supplements, lacto-fermented foods have the advantage of being more varied, especially if you eat different types of vegetables that you fermented.