How harmful is eating copper pot sauerkraut to people?

Usually eat sauerkraut is generally like to eat sauerkraut fish, and the copper pot is mainly to eat hot pot, as for the copper pot sauerkraut (almost pure sauerkraut) in the Northeast occasionally eaten, the copper pot stewed sauerkraut white meat is often eaten, but I did not find the "scary green" mentioned in the question, on the contrary, it is white soup or yellow soup, so there is no perceptual understanding of the question, it is a little troublesome to answer, and there are many places that are not in place. The difficulty is to figure out the emerald **, which is definitely not a problem that middle school chemistry can solve, and a few people upstairs are too simple to see. Metalloporphyrins are indeed possible, and no information was found to directly study this dish, so I searched for some other sources and put forward the following ideas:

1. The color must be related to copper and sauerkraut at the same time, search the two keywords separately, and there is almost no emerald green statement, but the two together, many people have proposed the above phenomenon; But there is an exception, the Laotan sauerkraut mentioned in the Laotan sauerkraut instant noodles is dark green, in fact, it is not only the Laotan sauerkraut, but also the ** of a lot of Sichuan pickled cabbage is also dark green, and there is actually a difference between the two after careful analysis: & The green of the copper pot sauerkraut (**from the Internet) The green of the copper pot sauerkraut (**from the Internet) A very obvious difference is that the two varieties of sauerkraut are different, and the colors of mustard greens and cabbage themselves are different; The difference in detail is that the green color of Laotan sauerkraut is mainly in the oil, and the oil-water interface can be clearly distinguished by color; But the interface cannot be seen in the soup of sauerkraut stewed in the Northeast copper pot, which means that the water phase is also green. This shows that the emerald green of Laotan sauerkraut is a pigment substance such as chlorophyll, which is oil-soluble; The green color of the copper pot stewed sauerkraut is water-soluble or evenly soluble (those who have done chemical experiments know that because the oil only bleached a few drops, as long as the oil is colorless or lighter in color, the naked eye will feel that the oil and water are the same color for a long time, so it cannot be determined whether the color substance is oil-soluble).

This can help us to judge that this color is indeed very much related to copper and forms water-soluble ions. 2. According to the research of many foodies, the characteristic of copper pot sauerkraut is that the sauerkraut returns to green, and the soup does not necessarily turn green; Because the raw material of sauerkraut is Chinese cabbage, which is white or yellow after pickling, the phenomenon of sauerkraut returning to green in the copper pot like the picture above has attracted a lot of attention. However, it does not necessarily mean that the copper pot and sauerkraut will necessarily have a green <>

Well, I wanted to come and see the answer, and I had to give the above few popular science popularizers, the one who studied junior high school chemistry, your teacher didn't tell you, no matter how stable the properties of the metal are, absolute insoluble does not exist, it's just a matter of quantity. The one who said that pure copper doesn't matter, have you noticed that the copper placed outside the house is sometimes covered with a layer of "patina" (that must be sent by charging the phone bill), the oxygen in the air, in a humid and acidic environment, the copper will also be slowly oxidized; In addition, the metal activity sequence table only can replace hydrogen gas, and the hydrogen after hydrogen does not mean that it cannot react with acids, such as copper and nitric acid. Buddies who have eaten all their lives must say to those who say, "Some people have smoked all their lives, why don't people who are okay have a fight", and there is nothing wrong with someone jumping off the building, or you can try it.

And I'm just curious, what is the relationship between copper and silver, can you tell me more specifically? It is not good to ingest too many copper ions, heavy metal poisoning, but it is not a big problem to eat occasionally, the biggest problem of sauerkraut is nitrite, as for the "green scary", most of it is not the credit of copper ions (there are really so many copper ions, it is too easy to dissolve copper, and then the pot is gone after eating for a while). As for the other gods, I'll leave it to you to @松鼠会老孙 god.

Anyway, anonymous, you have the ability to bite me upstairs. <>

Summary. Hello, happy with your question.

The patina (copper dicopper bicarbonate) and green powder (copper oxide) produced by oxidation in the air are both toxic substances, and copper and tin produced by friction during cooking are also harmful to human health. The chemical composition of copper is unstable, easy to oxidize, and the chemical composition of traditional Chinese medicine will affect the efficacy, safe use of copper pots, away from patina.

Copper rust can produce "patina" (alkaline copper acetate), as well as blue alum (copper sulfate). These two toxic substances can cause nausea, vomiting and even poisoning. Therefore, copper tableware with patina should not be used.

How harmful is eating copper pot sauerkraut to people?

Hello, glad to have your question: the patina (copper hydrogen oxide) that copper is easily produced in a humid environment and the green powder (copper oxide) produced by oxidation in the air are toxic substances, and copper and tin produced by friction during cooking are also harmful to human health. The chemical composition of copper is unstable, easy to oxidize, and the chemical composition of traditional Chinese medicine will affect the efficacy, safe use of copper pots, away from patina.

Copper rust can produce "patina" (alkaline copper acetate), as well as blue alum (copper sulfate). These two toxic substances can cause nausea, vomiting and even poisoning. Therefore, copper tableware with patina should not be used.

First of all, the human body is not deficient in copper, and the daily drinking water and diet have ingested enough copper, and it will be poisoned if there is more. Copper is easy to rust, that is, patina, chemically in order to obtain patina faster, pour vinegar and acid on copper. Sauerkraut is pickled with vinegar, salt, etc., and contact with the copper pot will produce a large amount of patina, beware of copper poisoning.

Pickles are pickled with porcelain pottery, because acid and salt will corrode metal utensils and produce some harmful substances to the human body, so eating copper pot sauerkraut is harmful to the body. The porcelain jar used for pickles is only glazed on the outside, and the inside is pottery, because the colored glaze also has heavy metals inside, so it is necessary to avoid excessive heat or acid and alkali food contact.

Hope mine helps.

Is it okay if it doesn't rust, so why is sauerkraut green.

Sauerkraut contains a large amount of nitrate ions, and under acidic conditions, it can react with copper to produce copper nitrate, which is blue in copper nitrate and yellow in sauerkraut, which is green, but if you don't eat too much, you'll be fine.

Thanks for getting it.