Pickled food is a traditional food, and many families have the habit of pickled vegetables. However, eating more pickled foods is not good for people's health. This is because: after vegetables are pickled, they lose more vitamins and almost all vitamin C; Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easily absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones.

Pickled food is often contaminated by microorganisms during the pickling process. If the salt content is less than 15%, nitrate in vegetables can be reduced to nitrite by microorganisms, and people will be poisoned if they eat pickled products containing nitrite. Its symptoms are blue-purple skin and mucosa, blue lips and nail beds, and even dizziness, headache, accelerated heart rate and even coma.

Nitrite can produce nitrosamines when it meets amines in human body. Nitrosamine is a carcinogen, so eating pickled products often is easy to cause cancer.

Therefore, the nutrition of pickled products is destroyed and harmful, which is not an ideal food for people. It is advisable to eat less.