Does sauerkraut contain nitrite, and will sauerkraut stuffing have nitrite?

Look at how nitrite comes from in people's diets, and you'll get the idea.

Nitrite is mostly found in pickled vegetables, meat, unclean well water, and spoiled vegetables. Some fresh vegetables such as bok choy, greens, leeks, spinach, beets, and radish leaves also contain more nitrite and nitrate. There are also wild plants such as gray cabbage and wild camellia that people eat, which contain more nitrates and nitrites.

In particular, rotten leaves or cooked leftovers or freshly pickled vegetables and pickles have the highest nitrite levels about a week after pickling. In some places, the nitrite content in the food is higher when the food is pickled with bitter well water with high nitrite content or the industrial nitrite is mistakenly used as edible salt-preserved food. In addition, in some special cases, such as intestinal dysfunction, due to the decrease in gastric acid secretion, nitrate can reduce a large amount of nitrate to nitrite under the action of intestinal nitrate-reducing bacteria (Salmonella and Escherichia coli), thus causing nitrite poisoning.

Nitrite poisoning can also be caused by drinking nitrite-containing well water for a long time or adding too much nitrite to salted meat.

Some nitrites are produced in food and contain nitrogen, such as amino acids, which can become nitrites

Sauerkraut is a common pickled product, and sauerkraut contains nitrite, does it cause cancer?

Yes, don't eat too much, just in moderation.

Sauerkraut stuffing with nitrites. In the process of pickling, sauerkraut will produce a certain amount of nitrite, and when the sauerkraut is not pickled, the nitrite content is the highest, and a part of the nitrite will be converted into nitrate after the sauerkraut is pickled.

Sauerkraut is mainly found in Northeast China and Germany, and is also found in Southwest China. In ancient times, it was called 菹 (zū), and its name is in the "Zhou Li". The Northern Wei Dynasty's "Qi Min Yaoshu" is a detailed introduction to the various methods used by our ancestors to pickle sauerkraut with cabbage (ancient name woad) and other raw materials.

The original intention of making sauerkraut was to extend the shelf life of vegetables. In the "Book of Songs" there is a description of "Zhongtian has a lu, there is a melon in the territory, it is peeling is a gourd, and the emperor ancestor of the dedication", according to the Eastern Han Dynasty Xu Shen's "Shuowen Jiezi" explained: "the sauerkraut is also a sauerkraut person", that is, similar to the current sauerkraut, which shows that the history of Chinese sauerkraut is quite long.

Sauerkraut can be an appetizer in our diet, a side dish, or a seasoning to make dishes, which can be divided into Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., and the taste and style of sauerkraut in different regions are also different. The "sauerkraut" that people often say generally refers to the general term for all kinds of sauerkraut made from all green vegetables or cabbage.

Precautions for sauerkraut:

1. Sauerkraut can only be eaten when stewed and boiled thoroughly, if the long-term gluttony has poor quality, poor food hygiene, mildew, and short pickling time, it may cause urinary stones.

2. Eating sauerkraut that is polluted with miscellaneous bacteria, mildew, and excessive nitrite due to the short pickling time will turn the hemoglobin in the blood into methemoglobin that loses its oxygen-carrying function, so that the red blood cells lose the ability to carry oxygen, resulting in tissue hypoxia, and nitrite poisoning symptoms such as blue lips, headache, dizziness, nausea and vomiting, palpitations, etc., and can also cause death in severe cases.

3. Moldy sauerkraut has obvious carcinogenicity and is inedible.

4. Winter is the best season to make pickles or kimchi, and it can also be made in other seasons, but it is not as good as in winter.

There is nitrite in sauerkraut, as long as you don't eat it often, there is no problem, and it is best not to eat pickled food for a long time, otherwise it will be harmful to the body.

Sauerkraut is not fermented with salt and is naturally fermented.

Summary. Dear, no.

Vegetables contain a lot of nitrate, which is reduced to nitrite under the action of certain bacteria. Pickled sauerkraut should be pickled after the climate turns cool, and the temperature should be 5 15. If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation.

Generally speaking, between two or three days to ten days after pickling, the nitrite content in sauerkraut is the highest, and the content becomes very low after 20 days, which is basically harmless to the human body. In addition, eating sauerkraut along with fresh fruits and vegetables will also hinder the formation of nitrite.

Does not add salt when pickling sauerkraut, does it not produce nitrite?

Dear, it's not Wang Bi. Vegetables contain a lot of nitrate, which is reduced to nitrite under the action of certain bacteria. Pickled sauerkraut should be pickled after the climate turns cool, and the temperature should be 5 15.

If the temperature is too high, the vegetables are easy to rot, and the temperature is too low to be conducive to fermentation. Generally speaking, between two or three days to ten days after pickling, the nitrite content in sauerkraut is the largest, and the content becomes very low after 20 days, which is basically harmless to people. In addition, eating sauerkraut along with fresh fruits and vegetables will also hinder the formation of nitrite salt.

Selection of sauerkraut: 1. Look at these vegetables. Good kimchi is slightly white and transparent, and the leaves are a little yellow.

The overall color is refreshing. 2. Smell. Oak talks about German sauerkraut with a strong sour taste is better.

If you think sauerkraut tastes bad and has a musty smell, don't buy it. It may contain a lot of toxic substances and is highly carcinogenic. 3. Texture.

Good pickles are elastic, while contaminated pickles are sticky and soft. 4. Wash. When you get home with sauerkraut, be sure to wash it several times until the color of the water becomes clear.

If you didn't eat it right away, or you didn't finish it all at once, put it in the refrigerator. Homemade sauerkraut is also best washed to help control salt intake. 5. Look at the color of the soup.

Good kimchi can be made into a light yellow soup; When you notice that the vegetables turn golden brown after cooking, it means that you have bought kimchi with industrial pigments. You should throw it away along with soup and vegetables.

1. Sauerkraut has nitrite.

After one month of pickling, nitrite is generally the lowest.

2. When pickling sauerkraut, put 4 capsules of vitamin C per kilogram of cabbage

To block the formation of nitrite, add vitamin C 400 mg or preservatives.

50 mg of benzoic acid, which can block 75% and 98% of nitrite production, respectively, can also prevent sauerkraut from becoming moldy.

3. Salt should be put in sufficient amount, otherwise the bacteria cannot be completely inhibited, which will reduce nitrate to harmful nitrite.

4. Ensure the marinating time. In general, pickled products have the highest nitrite content within 4 to 8 days of pickling, begin to decline after the 9th day, and begin to disappear after 20 days, at which time they can be eaten.

There is nitrite in sauerkraut. Sauerkraut is made by fermentation, quinoa some of your hairspray raw materials will contain bacteria Tong Hongli, thus producing nitrite, but the nitrite content in sauerkraut is not high, the lactic acid in it can reduce a part of nitrite, according to the investigation found that the nitrite content in the sauerkraut pickled for more than a month is far lower than the national standard.

Is there nitrite in sauerkraut.

According to the list of carcinogens released by the WHO on October 27, 2017, in the case of a large intake of nitrite, it may cause cancer and be harmful to health, and according to some news reports, sauerkraut contains a large amount of nitrite and cannot be eaten.

In fact, sauerkraut does contain nitrite, this is because sauerkraut is fermented, and these fermented raw materials originally contain some bacteria, such as staphylococcus, Pseudomonas, etc., this type of bacterial substance, the formation of nitrate reductase, can turn the nitrate of sauerkraut itself into nitrite.

However, families who have the habit of eating sauerkraut don't have to worry too much, the nitrite component in sauerkraut is actually not much, because the lactic acid in sauerkraut can degrade a part of nitrite, according to the study, the nitrite content in sauerkraut fermented for more than a month is only in the left and right rounds, far lower than the 20mg kg stipulated by the state, in addition, in the process of pickling, food hygiene is strictly controlled, and the nitrite content can also be reduced, so there is no problem to eat sauerkraut in moderation.

1. Sauerkraut has nitrite. After one month of pickling, nitrite is generally the lowest.

2. When pickling sauerkraut, put 4 capsules of vitamin C per kilogram of cabbage to block the generation of nitrite, and add 400 mg of vitamin C or 50 mg of preservative benzoic acid, which can block the production of 75% and 98% of nitrite respectively, and can also prevent sauerkraut from becoming moldy.

3. Salt should be put in sufficient amount, otherwise the bacteria can not be completely inhibited, and the nitrate will be reduced to nitrite, which is harmful to the trapping.

4. Ensure the marinating time. In general, pickled products have the highest nitrite content within 4 to 8 days of pickling, and after 9 days of spring worship, they begin to disappear after 20 days, and they can be eaten at this time.

Sauerkraut has nitrite in it. Because some bacteria contained in the fermented raw materials of sauerkraut, such as Pseudomonas spp., Staphylococcus spp., etc., the nitrate reductase formed by these bacteria can turn the nitrate of the sauerkraut itself into nitrite. However, there is not much nitrite in sauerkraut, and although nitrite is produced under the action of some bacteria, the lactic acid in sauerkraut can also degrade a part of nitrite.

It is better to choose sauerkraut that has been pickled for more than a month, of course, if the food hygiene can be strictly controlled during the pickling process and the amount of bacteria in the sauerkraut can be reduced, the nitrite content will be lower.

Introduction:

When the sauerkraut is put in the refrigerator, it can be packed in a fresh-keeping bag or a crisp-keeping box, and it is best to refrigerate it together with the soup of the sauerkraut, so as to maintain the taste and humidity of the sauerkraut, and it will not feel dry or bad when eating. At the same time, the use of a fresh-keeping bag or crisper is to prevent the sauerkraut from being sauerkraut in the refrigerator and being sauerkraut for about a week.

High. Eating sauerkraut regularly is generally bad for the body, because the nitrite content of sauerkraut is relatively high, and there may be bacterial growth in the pickling process, so try not to eat pickled sauerkraut often.

Dangers of eating sauerkraut:

Sauerkraut is a common food, belongs to a kind of pickled food, because of its sour and salty taste by the masses of people, eating some can increase appetite to a certain extent, but can not be eaten excessively, the nitrite contained in sauerkraut will increase the carcinogenic rate, is not conducive to the health of the body.

In addition, many nutrients have been destroyed in the process of pickling sauerkraut, such as vitamin C, so it is recommended that everyone eat a balanced diet and eat more fresh fruits or vegetables, which can supplement vitamins, dietary fiber, and minerals for the body, which is good for health.

In daily life, if you eat sauerkraut regularly or in large quantities, it may lead to excessive gastric acid secretion, which in turn will damage the gastric mucosa and duodenal mucosa, and eventually cause gastric ulcers or duodenal ulcers and other diseases.

Because sauerkraut will produce nitrite during the pickling process, nitrite combines with gastric protein decomposition products to form nitrosamines, which have a carcinogenic effect on the human body. <>