Generally, pickled products in the pickling of the 4th to 8th day, the highest nitrite content, after the 9th day began to decline, after 20 days basically disappeared, so pickled products are generally in the pickling of a month later can be eaten; if the pickling time is less than a month, the nitrite content will be very high.?

Vegetables themselves contain nitrates, which are gradually reduced to nitrites by (bacteria, etc.) during the pickling process, and nitrites are precursor substances to the carcinogen nitrosamines. Generally speaking, pickles and salted vegetables that use scientific processes and are pickled for less than two days will not have health-hazardous nitrites. ?

A number of studies at home and abroad have shown that there is a pattern of nitrite changes in the pickling process: with the increase in pickling time, the amount of nitrite produced will gradually increase, reaching a peak (academics call it the "nitrite peak") will be with the prolongation of the pickling time, the amount of nitrite gradually decreased.

Therefore, eat pickled vegetables to avoid the "nitrite peak". If you pickle your own vegetables at home, don't pickle them for more than two days, or pickle them through and then eat the principle can be.

In order to reduce the safety risk of eating pickled vegetables, it is recommended to eat some garlic, tea and vitamin C-rich fruits when eating pickled vegetables, because allicin, tea polyphenols and vitamin C can help prevent the conversion of nitrites into nitrosamines.

Many times, pickles are used fresh vegetables, after pickling, so the general nutritional value of vegetables contain what, after being pickled nutritional value will also have what? In fact, not necessarily Oh, after being pickled vegetables, the original vitamin part will be damaged, but still has part of the nutritional value, some vegetables contain some other elements are partially preserved.

There is also the pickled pickles do not contain water Oh, because in the pickling before it has been sun-dried or drained water, so after the pickling is completed, the water of the vegetable will naturally disappear.

But, generally be pickled into pickles, have a **** common point, is in the process of pickling, due to the need for fermentation, so the process of producing bacteria, but is unusually much Oh, produced by the lactic acid bacteria can promote human digestion, to help the human body better absorption of nutrients.

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