9. Tempeh
A popular protein alternative, tempeh is a traditional soya product made from cooked, fermented soya beans. It’s rich in bone-friendly minerals including calcium, magnesium and phosphorus.
In addition to this, the fermentation process breaks down compounds known as anti-nutrients, which may inhibit our uptake of some of these valuable minerals.
This makes fermented foods, like tempeh, easier to digest and the nutrients they provide, easier to absorb.
10. Sauerkraut
Sauerkraut or ‘sour cabbage’ is essentially fermented cabbage and is thought to have originated in China more than 2,000 years ago. The process of fermentation initiates certain beneficial microbes and it’s these, along with the process itself, that makes sauerkraut such a healthy choice.
Fermented cabbage is especially heart-healthy, being fibre-rich and a source of beneficial bacteria that help to balance cholesterol levels. It’s also a good source of potassium, and its microbe content is thought to positively influence blood pressure.