Is eating sour cabbage good for the body, can you eat sour cabbage if it is not sour

Cabbage is a common vegetable in daily life, and people in the Northeast often say that eating cabbage can cure all diseases. And Northeast people especially love to eat cabbage. Basically, cabbage is stored in large quantities every winter.

So what are the benefits of cabbage for the human body? Why do so many people like to eat cabbage?

From the perspective of traditional Chinese medicine, cabbage mainly has the effect of defecation, and can be the symptoms of cough with lung fever, dry throat and thirst. In fact, the effect of cabbage is much more than that. Cabbage is rich in vitamin C and vitamin E, so in addition to helping the body replenish water, cabbage can also prevent pigmentation and play a role in beauty and beauty.

At the same time, it can also improve immunity.

Some experts pointed out that Chinese cabbage also has the effect of preventing breast cancer, not only that, but Chinese cabbage can also play a leading role. The plant fiber and pectin components in cabbage can speed up the body's metabolism and block the intestinal absorption of cholesterol and bile acid. Eating more cabbage in autumn and winter can prevent constipation and subcutaneous fat accumulation, and it is an affordable food.

Therefore, female friends must eat more cabbage.

Finally, cabbage can also be constipated, cabbage can effectively eliminate toxins in the body, and the water and dietary fiber in cabbage can promote gastrointestinal peristalsis, promote excretion, help digestion, and play a laxative role. In addition, there are many, many more roles of cabbage, which will not be elaborated here. Anyway, eating more cabbage has many benefits, and it is cheap and affordable.

Sour cabbage, also known as kimchi or pickled cabbage, is a kind of Korean kimchi, which appears mostly in Northeast China and is one of the most distinctive local snacks in China. It is often stewed with ingredients such as pork and vermicelli and then eaten, and it has a sour and appealing taste. So what are the effects and functions of this sour cabbage?

If you want to know, you can go with me.

The efficacy and role of sour cabbage.

1. Sour cabbage can improve the body's immunity.

Sour cabbage can improve the immunity of the human body, it contains a variety of minerals and vitamins and a variety of amino acids, after they enter the human body, they can improve the activity of human cells, but also remove a variety of toxins in the human body, which can significantly improve the immunity of the human body.

2. Sour cabbage can be consumed.

Sour cabbage is a good food to consume, it contains a large amount of lactic acid, after entering the human body, it can promote the secretion of human gastric acid, and can also speed up the digestion and absorption of food by the human body.

3. Sour cabbage can improve intestinal health.

Sour cabbage can improve human intestinal health, can prevent the occurrence of enteritis and constipation and other diseases, the probiotics contained in this ingredient can regulate the intestinal flora, and the dietary fiber it contains can clean up a variety of elements in the human intestines, can also promote the production and discharge of stool, and have a good prevention and alleviation effect on enteritis and constipation.

Nowadays, people don't like to eat some very common foods, such as chicken, duck and fish, which often can't arouse people's appetite, and some more characteristic foods are more liked, such as sauerkraut. The production process of sauerkraut is relatively cumbersome, and it is also a special food, in various restaurants can set off a boom, Koreans especially like to eat sauerkraut, now many Chinese have also begun to make their own sauerkraut, thinking that eating sauerkraut can not only satisfy their own taste, but also have a certain nutritional value.

Does sauerkraut have nutritional value at all? I believe that this problem is also the focus of everyone's attention, after all, the amount of sauerkraut usually eaten is relatively large, and medical scientists say that the nutritional value of sauerkraut is relatively small. In the process of making sauerkraut, because sauerkraut will ferment to produce new substances, it is not very beneficial to people's bodies after eating, and some people may also have allergic symptoms to the new strains made from sauerkraut.

In recent years, some people have been diagnosed with cancer because they have eaten too much sauerkraut.

Sauerkraut soaked in a plate does have the potential to cause cancer, although it is said that sauerkraut will not have much effect on the human body, but it cannot be eaten often. The above mentioned is for most of the sauerkraut, but there are also some sauerkraut that is good for the human body, and the reason why sauerkraut fish can become a classic delicacy is also for its own reasons.

As long as you can pay attention to some details in the process of making sauerkraut, and the time for making sauerkraut is not too long, the sauerkraut made will not be harmful to the human body, and it can also play a role in promoting digestion. This kind of sauerkraut includes pickled Chinese cabbage and beans and other delicious ingredients, provided that the pickling time does not exceed half a month, and the degree of pickling cannot be too long, otherwise it may cause harm to the body.

Generally speaking, in fact, pickled sauerkraut does not have much nutritional value, because in the pickling process, the original fresh vegetables have lost their vitamins and various trace elements that are good for the human body.

All that's left is your own special delicacy. But there are still some people who say they like to eat sauerkraut very much.

If you have the idea of making sauerkraut, and the process of making sauerkraut is more scientific, it will not cause much harm to the human body, but can promote digestion, but you must strictly grasp the amount of belly, you can't eat too much sauerkraut, too much sauerkraut may indeed cause cancer. In fact, the healthiest thing is fresh vegetables.

Sauerkraut is refreshing and delicious, and there are many ways to eat, which can be made into many delicacies, such as sauerkraut fish, sauerkraut meat foam vermicelli, sauerkraut white meat, etc., especially in the Northeast, sauerkraut stewed vermicelli has become everyone's favorite hometown specialty.

How is sauerkraut made? Generally, before and after the beginning of winter, the Chinese cabbage is bought and dried for a few days, then cleaned, controlled and compacted, soaked in salt water and sealed and pickled, and then fermented under suitable temperature conditions. In the Northeast, the winter is cold and long, and fresh vegetables are not easy to preserve, so we widely use this method to make sauerkraut, which can generally be stored for half a year, so sauerkraut has also become a common and commonly eaten food in the northern region.

Although sauerkraut is delicious, appetizing, and stimulates appetite, it is recommended not to eat it regularly. Why?

First of all, after cabbage is made into sauerkraut, it will cause damage and reduction of the original nutrients, especially the content of vitamin C will be significantly reduced, reducing the original nutritional value of vegetables.

Secondly, sauerkraut is also easy to be contaminated by microorganisms during the pickling process, which reduces the nitrate in cabbage to nitrite. Studies have shown that nitrite is a recognized carcinogen, and excessive intake can affect the body's health.

Again, in the process of pickling, add a lot of salt. According to the results of the Nutrition Survey of Chinese Residents, the salt intake of Chinese residents has exceeded the standard of no more than 6 grams per day recommended by the Dietary Guidelines for Chinese Residents (2016). Studies have shown that salt is a risk factor for high blood pressure, so in order to reduce salt intake, it is recommended to eat sauerkraut in moderation.

So what can be done to reduce the impact of sauerkraut on health? When pickling sauerkraut, you can put some vitamin C, the main effect is to reduce the production of nitrite, in addition to reduce the chance of sauerkraut mildew; In addition, it is necessary to pay attention to the time of pickling sauerkraut, in general, the nitrite content is highest within 4 to 8 days of pickling, and gradually decreases after 20 days, so this is a good time to eat sauerkraut.

Is it really bad for your health to eat sauerkraut regularly, and the answer is...

Sour cabbage is not sour and can be eaten, but it is not delicious, I believe that many people are unwilling to eat sour cabbage without sour.

1. Put too much salt: Many people will mistakenly think that sauerkraut is not sour because there is less salt, but it is not right, that is because there is too much salt, too much salt, yeast.

If you can't survive, then you can't ferment. For example, those salty foods are difficult to spoil, because the food is no longer fermented, so it can be well preserved.

2. The temperature is too low: If the temperature of the place where the sauerkraut jar is stored is too low, then it is difficult for yeast to survive and reproduce. The temperature at which the yeast survives needs to reach 8 to 10 degrees or more, when the yeast is active, which promotes the good fermentation of sauerkraut.

How to pickle sauerkraut to be sour.

1. We first need to carefully clean the cabbage, then remove its outermost layer, and then use a knife to split the cabbage into 2 cloves, the purpose of this is to let the salt penetrate better, and it is also conducive to placement.

2. When we stack cabbage, we need to sprinkle a little salt when we put a layer on it. This makes it a good pickle. And when it is placed, it needs to be pressed all the time, do not leave a gap between the cabbage, and after all the cabbage is placed, we will take a stone to compact it.

3. At the end, we need to pour it into the cool white boil.

Be sure to completely submerge the cabbage, wait for a month, and then you can eat it, and when storing it, it must be kept in a low temperature place, so that the cabbage will not rot so easily.

Sauerkraut can increase stomach acid in the human body, help digestion and nourish the stomach. It has a modulating effect on people who often eat irregularly.

Sauerkraut is made by pickling fresh vegetables, which not only retains most of the nutrients of fresh vegetables, but also increases acidic ingredients such as lactic acid, which is not only crispy and refreshing, but also can strengthen the spleen and increase appetite. As a sour food, eating sauerkraut in moderation is beneficial to human health. It is beneficial to improve the solubility of calcium and phosphorus in the intestines, making it easier for the body to absorb and utilize.

However, although sauerkraut is good, you should not eat too much. First of all, excessive consumption of sauerkraut can increase the secretion of gastric acid, which can cause hyperacidity and even peptic ulcer. Therefore, those who already have stomach problems, especially those with peptic ulcers, should eat less sauerkraut.

Secondly, excessive consumption of sauerkraut can promote the formation of urinary tract stones.

Excessive consumption of sauerkraut also has a big drawback, that is, it can cause nitrite poisoning in the human body.

It seems that although sauerkraut is delicious, we still position it as a flavor side dish and should not eat too much.

Both sauerkraut and white meat in sauerkraut white meat are used for nutritional value.

The protein contained in pork is mainly high-molecular myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional content and edible value. Pork is a high-energy, fatty meat food. It is important for providing energy for the body's physiological activities.

The hemoglobin contained in pork can act as an iron supplement and can prevent anemia.

Hemoglobin in meat is better absorbed than in plants.

The nutritional value of sauerkraut is still very high, and the vitamin C, amino acids, and dietary fiber contained in cabbage are retained in the production process.

and other trace elements.

And sauerkraut contains a lot of lactic acid bacteria.

After this lactic acid bacteria enter the human body, it can effectively ensure the normal intestinal flora and promote intestinal nutrients. Eating more sauerkraut can effectively absorb the nutrients in it and enhance the body's immunity. It can also promote the secretion of gastric acid and help digestion.

Sauerkraut contains nitrites, which can be harmful to health.

Spinach that has been left for a long time or pickled cabbage that is not well pickled contains toxic nitrite, which will oxidize the normal hemoglobin in the blood to abnormal high hemoglobin, which can lead to a lack of oxygen in the body during blood circulation. Prolonged hypoxia can cause a series of pathological clinical symptoms in the body.

When it comes to selection and consumption, pay attention:

1. Watch the vegetable gang. A good sauerkraut cabbage is slightly white and transparent, the leaves are slightly yellow, and the overall color is very refreshing.

2. Smell the smell. Sauerkraut with a strong sour aroma is better. If you feel that the taste of sauerkraut is wrong and has a musty smell, don't buy it, it may contain a lot of toxic substances and is extremely carcinogenic.

3. Look at the texture. Good sauerkraut is elastic, and contaminated sauerkraut is sticky and soft.

4. Look at the color of the soup. The soup from good sauerkraut is light yellow; After cooking, you find that the vegetables have turned golden brown, which means that you have bought sauerkraut with industrial pigments, and you should throw it away with the soup and vegetables.

The above content refers to People's Daily Online - Wash sauerkraut before eating.

People's Daily Online - Health: Spinach and sauerkraut are contraindicated with 10 foods that hurt the body.