don't eat it. Pickled vegetables contain dietary fiber and a certain amount of minerals such as calcium, magnesium and potassium. Lactic acid fermentation and acetic acid fermentation can also produce a small amount of B vitamins. Therefore, it is ok to eat a little qualified pickles as appetizers. However, Fan Zhihong also reminded that no matter how high-quality pickles are, after all, they are foods containing more salt, and the natural antioxidant components in them also suffer great losses, so they cannot be compared with the nutritional value of fresh vegetables. It is not appropriate to use it as the main course in a meal instead of fresh vegetables. Chronic patients and children, in particular, need to eat more fresh vegetables and develop good dietary habits with light taste, and should not eat more pickles.