Spinach or pickled sauerkraut stored for a long time contains toxic nitrite, which will oxidize normal hemoglobin in blood into abnormally high hemoglobin, leading to hypoxia in blood circulation. Long-term hypoxia can cause a series of pathological and clinical symptoms.

In terms of choice and consumption, we should pay attention to

1, see the food gang. Good sauerkraut is slightly white and transparent, with slightly yellow leaves and a refreshing overall color.

2. smell the smell. Sour sauerkraut is better. If you think sauerkraut tastes wrong and musty, don't buy it It may contain a lot of toxic substances and is highly carcinogenic.

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

4. Look at the color of the soup. The soup cooked with good sauerkraut is light yellow; After cooking, I found that the dish turned golden yellow, indicating that I bought pickled cabbage with industrial pigment, and the soup and the dish should be dumped together.

For the above contents, please refer to People's Daily Online-Wash sauerkraut before eating, and People's Daily Online-Health: Eating spinach and sauerkraut is harmful to health. 10 food collocation taboo.