Pickled vegetables, pickled vegetables, pickles and pickles are actually the same, and it can even be understood that they are a kind of food. The pickling methods and food materials in different places are also different, so there are different kinds of pickles. For example, kimchi in the south chooses a variety of vegetables, such as ginger, pepper, green vegetables, cowpea and radish. It seems that any vegetable can be put into a pickling tank, and most of them are Chinese cabbage and cabbage in the north. A lot of information will introduce that the pickling process of kimchi may produce a lot of "nitrite", which is a carcinogenic component. If the human body ingests too much, it will be harmful to the human body, so everyone's impression of kimchi should not be very good.
However, long-term consumption of pickles will also have adverse effects on the body. Malnutrition. After pickled and fermented in the production process, the original vitamins, minerals, pigments and other nutrients in fresh vegetables are lost to varying degrees in the production process, and the final product has the least nutrients. It is conceivable that long-term consumption of these pickles with low nutritional value will lead to the lack of nutritional elements, which will lead to long-term malnutrition.
In fact, judging from the high usage rate of pickles in China, it is almost impossible to give up pickles completely. However, in order to control the consumption of pickles in daily life, each person should not exceed 6 grams per day. In addition, try to choose some newly pickled pickles and avoid eating old pickles.