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Is sour cucumber nutritious?
There is nutrition, but there are also some precautions.

Nutritional value:

Pickled cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, nicotinic acid, calcium, phosphorus, iron and other nutrients. In addition, cucumber can also be used for beauty: cucumber is warm and dehumidified, which can converge and eliminate skin wrinkles, especially suitable for people with darker skin.

Precautions:

Hazard analysis:

Nitrite can inhibit the growth of spoilage bacteria such as Clostridium botulinum, and has good coloring and antioxidant effects, and can improve the flavor of pickled food. However, nitrite can react with amine, the decomposition product of protein in pickled products, to generate nitrosamines, which are a strong carcinogen, and the existence of nitrite in pickled products is the main potential hazard.

Traditional vegetables take a long time to marinate and cannot be taken out for several days. Generally speaking, the content of nitrite will increase at the beginning of vegetable curing, and then it will decrease after reaching a peak. This peak is called nitrite peak. Some vegetables have one peak, while others have three peaks. Generally speaking, the content of nitrite in vegetables is the highest in a week or so, but it is already very low after 20 days. It is safer to eat at this time. In order to reduce costs, some restaurants may not wait long enough to cook pickles, and diners eat a lot, which is easy to cause accidents. When pickling vegetables, choose vegetables with less nitrogen fertilizer, wash them as clean as possible, and pickle them with clear water and tanks, so that there is less air in the vegetable pickling tanks.

In order to reduce the nitrite content in pickled vegetables, vitamin C can also be added when vegetables are pickled, and 4 tablets of vitamin C can be added to 1 kg of Chinese cabbage. The main function of adding vitamin C is to block the generation of nitrite, and at the same time, it can also prevent sauerkraut from moldy and reduce rancidity and odor. Put enough salt and marinate thoroughly. Without enough salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite.

Acute poisoning:

Long-term intake of a large amount of nitrite can dilate blood vessels, and the iron of hemoglobin in blood is oxidized, which can not form a platform with oxygen, leading to oxidized hemoglobin hematopathy, reducing the oxygen transmission capacity of blood, destroying blood cells, and hemoglobin appears in plasma and urine to block renal tubules. Generally, 0.3~0.5 g of nitrite can be poisoned, and more than 3g can be fatal.

Carcinogenesis:

Nitrite can react with amine, the decomposition product of protein in bacon, to produce nitrosamines, which are a strong carcinogen. According to animal experiments, large or long-term intake will cause cancer. Human nasopharyngeal carcinoma, esophageal cancer, gastric cancer and liver cancer are all related to nitrosamines. Nitrosamines undergo a series of metabolism under the action of microsomal hydroxylase in vivo, which makes cells mutate or become cancerous.

Teratogenic effect:

Studies have shown that nitrite can enter the fetus through the placenta, and infants within 6 months are particularly sensitive to nitrite. The increased relative risk of brain cancer in children under 5 years old is related to the amount of nitrite consumed by mothers through food. In addition, nitrite can also enter the baby's body through milk, causing hypoxia in the baby's body tissue and blue spots on the skin and mucosa.