Dried plum vegetables are carcinogenic. Pickling, bean fermentation and pickled food are the risk factors of esophageal cancer, including salted fish, wax gourd, lobster sauce, pickled cabbage and dried plum vegetables. According to the study on the risk factors and diet of esophageal cancer, it is found that people over 40 who eat stinky tofu, tofu and miso at least once a week have 3.6 times the risk of cancer as those who don't.

The researchers explained that some components in pickled, fermented bean products and pickled foods will interact with nitrite to form carcinogens; And these foods are usually salty, and high-salt foods are also a promoting factor for cancer cells. In addition, some medical professionals suspect that the frequent consumption of pickles and salted fish in the southern coastal areas of China has led to a high incidence of nasopharyngeal carcinoma and esophageal cancer in these areas.

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The value of dried prunes: The pickled fresh pickles are Huang Liang in color, mellow in taste and tender in quality, containing 0.65438 05% amino acid, 0.34% total sugar and 0.25% total nitrogen. Every100g contains 250mg of calcium, 3 1 mg of phosphorus, 3. 1 mg of iron and 0.04mg of vitamin B.

Dried dried plum sauce is brown and has a unique flavor of dried vegetables. Pickled whole mustard is called "long-hanging dried vegetables", and chopped and dried with it is called "short-hanging dried vegetables". Dried prunes are often used to steam, stew in oil and cook soup, which can relieve summer heat.

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