Does eating pickled plum vegetables cause constipation

No, plum cabbage is a high-fiber vegetable, and eating it will promote intestinal digestion.

Long-term consumption of pickled vegetables can cause constipation in a small number of people.

Eating too much dried pickles pickled in vegetables is normal and will not cause constipation.

Constipation treatment does not require medication and does not cost money. Dietary therapy should be the best as much as possible. Drink plenty of fluids.

People with constipation should not avoid:

Eat more high-fiber foods: whole grains, vegetables and fruits can promote intestinal peristalsis, increase stool volume and soften stool. Eat whole wheat flakes, corn flakes, or sweet potatoes, bananas, honey, cassia seeds, sesame seeds, ejiao, peanuts, pine nuts, walnuts, leeks, taro, potatoes, spinach, amaranth, and radish.

It has a good laxative effect. It can remove intestinal garbage and toxins.

Habitual constipation should not be eaten: chili, fennel, green onions, peppercorns, white cardamom, cinnamon, lotus seeds, cloves, broad beans, spirits, strong tea, etc.

This is not a good personal system.

Eating too much dried pickles pickled with vegetables will not cause constipation, but eating pickles will be harmful, and now breakfast is no longer the same as soybean milk, fritters, and pickles in the past, from Cantonese breakfast to Shanghai wontons, there are hundreds of kinds. But some people have always missed the days of "eating bran and swallowing vegetables", a bowl of porridge with some pickled bean curd, the same taste. However, although pickles and fermented bean curd are used to "enhance the flavor", their nutritional difference is really 108,000 miles.

Eating pickles can regulate appetite, enhance appetite, and supplement dietary fiber, but there are also many health risks. When fresh vegetables are pickled, the vitamin C contained in them will almost be "wiped out", so the nutritional value of pickled vegetables is much lower than that of fresh vegetables. What's more serious is that pickles contain more nitrites, which will produce carcinogens nitrosamines after entering the human body, which makes people always worry about eating them.

Compared with pickles, the nutritional value of fermented bean curd is much higher. The raw material of fermented bean curd ——— dried tofu, which is a soy product with high nutritional value, with a protein content of 15%-20%, which is equivalent to meat and rich in calcium. Sufu is fermented in the production process to generate a large number of oligopeptides, which have a variety of physiological health functions such as anti-aging, anti-cancer, hypolipidemic and insulin regulation, which is very beneficial to physical health.

Fermentation also makes the protein digested and absorbed more efficiently and more vitamin-rich. During the fermentation process, microorganisms decompose the phytic acid in the beans, making it easier for the body to absorb minerals such as iron and zinc in soybeans, which have a low absorption rate. Although from a nutritional point of view, the value of fermented bean curd is higher than that of pickles, both are high-salt foods and should not be eaten more and for a long time, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis.

In daily life, it is best to limit the daily consumption of a maximum of 20 grams of pickles or a piece of bean curd. If possible, it is better to choose those products that are low in salt.

No, when fresh vegetables are pickled into pickles, the chlorophyll, vitamin C and many nutrients in the vegetables are broken down, but the cellulose that promotes gastrointestinal peristalsis is still there. That said, in terms of laxatives, the gap between pickles and fresh vegetables should not be large.

Personal insights!