Frequently eat "sauerkraut" on the body okay? Nutritionist to say the real answer, this assured. In winter, many families have pickled a lot of sauerkraut, especially in the north, whether it is mustard greens, or sour radish, cabbage, potherb mustard, etc., but made of sauerkraut tastes good, sauerkraut raw materials are vegetables, containing more dietary fiber. After eating, it can play a good laxative effect, suitable for people with constipation, there are many benefits, I really can't say, and pickled sauerkraut is the old generation left behind the food, it is really delicious, but often eat "sauerkraut" is really good for the body?

Small think that everything is two-sided, sauerkraut is the same, there are benefits, then there are bad, first of all, sauerkraut is a vegetable through the pickling fermentation, to get a unique flavor of snacks, through the process of fermentation, the vegetables more than a lot of fungi decomposition of amino acids, vitamins B, not only to make the taste more delicious, but also increased a lot of nutrients, eat sauerkraut, in fact, on the human body! Still beneficial nutritionist said sauerkraut can be eaten, it is recommended to eat less. If too much intake, it may elevate extravascular osmotic pressure, long-term may induce hypertension.

Sauerkraut taste salty and sour, crisp and tender taste, bright color, aroma, appetizing and refreshing, sober and greasy; not only can enhance appetite, help digestion, but also promote the body's absorption of iron. In the northern families, generally pickled sauerkraut are more, after the New Year when the temperature rises, sauerkraut is very easy to bad, bad sauerkraut is not edible, then how to judge whether the sauerkraut is spoiled? Moldy sauerkraut has obvious carcinogenicity and is not edible. There should be lactic acid unique flavor, if the odor indicates that the deterioration, if the sour taste pungent, that is acetic acid to make sauerkraut, should not be used, the fourth is the water cast washing, soaking, pickled sauerkraut is still acidic, and acetic acid to make sauerkraut, the acidity of a rapid decline in the quality of the taste is not good.

Nutrition is also pointed out that because sauerkraut is pickled and made, salt is relatively high, then sauerkraut contains nitrite is also relatively high, if the nitrogen-containing compounds in the gastric juices and the formation of carcinogenic nitrosamines, and vitamin C is able to effectively block this combination of reactions; so in the consumption of sauerkraut with vitamin C-rich vegetables and fruits, such as cauliflower, green peppers, fresh oranges, Pomelo, etc., can play a certain anti-cancer effect.

Sauerkraut is best eaten now, otherwise it is easier to deteriorate. Sauerkraut surface white material, if eaten still very crispy, it is not bad, as long as the surface of the things washed off on it, if the sauerkraut has been "hair surface", you can not eat again.