Pickled food is a traditional food in China, such as pickled vegetables, pickled sauerkraut, pickled potherb mustard, etc., which has become the habit of pickled vegetables in many families. Pickled vegetables are convenient to eat and easy to store, so they are loved by people. However, eating pickles often is not good for human health.

First of all, after vegetables are pickled, they contain more vitamins, and almost all vitamin C is lost.

Secondly, some pickled foods are toxic, which can lead to diseases. For example, pickled sauerkraut contains more calcium oxalate, which is easily absorbed by the intestine after eating because of its high acidity. When excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones. Pickled food may also be contaminated by microorganisms. If the salt content is less than 15%, the nitrate in pickled vegetables can be reduced to nitrite by microorganisms, and the nitrite content increases after one week, reaching the peak after two weeks and lasting for three weeks. If people eat food with nitrite, it will cause nitrite poisoning. The symptoms of poisoning are blue-purple skin mucosa and blue mouth bed and nail bed, commonly known as "black mouth disease". In severe cases, it will be accompanied by dizziness, headache, accelerated heart rhythm and other symptoms, and in severe cases, it may lead to coma and death.

Also, nitrite can generate nitrosamines when it meets amines in human body. Nitrosamine is a carcinogen.

Therefore, the nutrition of pickled food is damaged and harmful, and it is not an ideal food for people. It is advisable to eat less or not.