Kimchi can purify the gastrointestinal tract because of the complex combination of vegetable juice and salt. Pickle can promote the secretion of pepsin, a protein-decomposing enzyme in gastrointestinal tract, and normalize the distribution of microorganisms in intestinal tract.
Nutrition of pickles
Kimchi is a supplier of various nutrients. As a sauce for animal materials, it supplements amino acids and protein, which is deficient in rice. In addition, in the process of kimchi fermentation, protein contained in shrimp sauce, anchovy sauce and yellow fish sauce is decomposed into amino acids, which becomes the source of supply. Vegetables are rich in inorganic substances such as calcium, copper, phosphorus, iron, salt, etc. It is especially important for people who take rice as their staple food to promote the absorption of vitamin C and vitamin B.
shortcomings
First of all, eating too much sauerkraut is easy to cause cancer. This is because pickled cabbage contains nitrite, and nitrite can produce nitrosamines when it meets amines in human body, and nitrosamines are carcinogens, so if we eat pickled cabbage more, we are likely to suffer from cancer.
Secondly, eating sauerkraut will do great harm to our stomachs, because a lot of acid in sauerkraut will do great harm to our gastric mucosa and our stomachs.
Finally, it is easy to cause anemia. Many of us know that vegetables are rich in vitamins, especially vitamin C, and pickled sauerkraut will lose a lot of vitamins, almost all of them, so if you eat more sauerkraut, it may cause vitamin C deficiency anemia.