Nutritional value and efficacy of pickles

Pickled vegetables, also known as pickles, are mainly salted and seasoned. They have a strong salty taste and can be preserved for a long time. Can be served directly with meals, and can also be used as raw materials for cooking (such as shredded pork with potherb mustard, Dandan Noodles mustard tuber, etc.). ). It is quite common in coastal areas with more brine, and it is used as the main ingredient or seasoning of cold dishes.

Eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, but it also has many health risks. When fresh vegetables are pickled, the vitamin C contained in them will almost be destroyed by the whole army, so the nutritional value of pickled vegetables is far lower than that of fresh vegetables. What's more, pickles contain more nitrite, which will generate carcinogenic nitrosamines after entering the human body, so that people always have worries when eating.