Fermented foods are usually lower in nutritional quality than the unfermented base.

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Quizplus · Accepted Answer

Fermenting foods can actually enhance their nutritional quality by increasing the bioavailability of certain nutrients, such as vitamins and minerals, and also by adding beneficial bacteria to the diet. However, it is possible for some nutrient content to decrease during the fermentation process due to factors such as heat or exposure to air. Overall, it is important to consider the specific food and fermentation process when evaluating its nutritional quality.

Fermented Foods Are Usually Lower in Nutritional Quality Than the Unfermented