Pickled vegetables can be appetizers and snacks in our diet, and can also be used as seasonings to make dishes, which can be divided into northeast pickled vegetables, Sichuan pickled vegetables, Guizhou pickled vegetables, etc. Pickled vegetables in different regions have different tastes and styles.

Chinese cabbage, green vegetables, etc., after being pickled by a series of methods, have unique flavor, can stimulate appetite well, and can also make many delicious dishes, which are deeply loved by people.

In the northern region where the cold season is long and vegetables are difficult to obtain, it can also supplement people with a certain amount of organic acids and dietary fiber, which is a rare vegetable source in winter.

However, a large amount of salt needs to be added to pickle for fermentation and pickling. Therefore, the two biggest problems in eating pickled products are food safety and salt intake.

1

Is pickles carcinogenic?

You must have heard the saying that there are a lot of nitrite in pickles, which can cause cancer.

But this is actually a big misunderstanding:

Eating a lot of nitrite will cause poisoning, but it will not cause cancer. It is nitrosamines that really cause cancer.

Nitrite, on the other hand, will only be converted into nitrosamines under certain circumstances, such as lack of vitamin C in the diet.

2

Will eating pickles lead to nitrite poisoning?

There are nitrite in fresh vegetables, meat and even drinking water, but the content is very low.

Generally speaking, it takes 2~5mg to cause toxic reaction; According to the national standard, the nitrite content in pickles should not be higher than 2mg/kg.

in other words, if you want to be poisoned by pickles, you must eat at least 1kg of pickles!

for normal people, before worrying about poisoning, they will die.

3

Pickled vegetables: pickles with the highest nutritional value

Pickled vegetables are made by fermentation of lactic acid bacteria to produce a large amount of lactic acid. When making pickles, low-concentration salt water is generally used, or a small amount of salt is used to pickle all kinds of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with sour taste. Due to lactic acid produced by lactic acid bacteria metabolism and its own enzyme system, a considerable part of nitrite is degraded, which also weakens the ability to reduce nitrate.

By the end of fermentation, the nitrite content dropped to the lowest point or even disappeared. As long as the lactic acid content in kimchi reaches a certain concentration and it is isolated from the air, the purpose of long-term storage can be achieved. The salt content in kimchi is 2% to 4%, which is a low-salt food. It tastes crisp and promotes digestion, and is the pickles with the highest nutritional value.

4

Sauerkraut: It is both a dish and a seasoning.

The term "Sauerkraut" commonly used by ordinary people generally refers to all kinds of sauerkraut made by all green vegetables or cabbages.

Chinese sauerkraut is mainly fermented by acetic acid. After salted vegetables, a large amount of nitrite can be produced, but then it gradually decreases and falls to a safe range after one month. For example, pickled cabbage can only be eaten after 3 days, so eating pickled cabbage is harmless to the human body as long as the timing is right. Sauerkraut is rich in dietary fiber, which can improve gastrointestinal digestion.

5

pickles: vegetables pickled with seasonings such as salt

pickles are a favorite vegetable pickled with seasonings such as salt in China. It has strong salty taste and can be preserved for a long time. Generally, vegetables are washed and dried, and then salted with salt, sauce and other materials.

during the curing process, a large amount of nitrite may be produced, which is several times to dozens of times that of fresh vegetables. And pickles are generally made after a long period of pickling, with low vitamin C content and high sodium content. Although eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, there are also many health risks.

6

How to get along with pickles?

according to the national standard, it is not terrible to add food preservatives in pickled vegetables. What is more worrying is the salt content in pickled vegetables.

If it is a home-made pickled vegetable product, we should not only pay attention to the amount of salt added, but also beware of excessive nitrite and nitrosamines produced by it. In order to "live in peace" with pickles, we should try our best to achieve the following three points:

1. If we buy packaged pickles, we must buy products produced by regular manufacturers. In addition, you should read the nutrition label carefully when buying, and try to choose pickles with low salt (sodium) content.

2. If it is a homemade pickled product, you must pay attention to pickling for enough days before eating. The research shows that the content of nitrite in pickled vegetables is high, and after 2 days, the content of nitrite will drop to the level of safe consumption.

3. No matter from the perspective of food safety or nutrition, we should try to eat less of this kind of food and eat more fresh vegetables. If you must pursue the flavor of pickles, you can choose to cook with other dishes and use pickles instead of some salt. This can not only control the intake of salt, but also increase the intake of some minerals and dietary fiber.

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