由于奠菜含有致癌物而被不少人敬而远之,奇怪的是,有许多人竟把泡菜、酸菜混为一谈,清脆爽口的泡菜也同时遭到了冷遇。其实,多食泡菜是有益健康的。泡菜的制成主要靠的是乳酸杆菌的分解作用,当酸性溶液形成后,对蔬菜中的维生素 C 和 P 具有庇护作用。维生素 C 具有较强的抗氧化性能。进入胃肠道后可与硝酸盐或亚硝酸盐发生作用,从而抑制具有很强致癌作用的亚硝酸胺的生成。泡菜是蔬菜天然发酵制成的,本身有较多纤维素,属多渣饮食,可增 Because laying vegetables contain carcinogens and many people respect the far, the strange thing is that many people actually kimchi, sauerkraut confused, crisp and refreshing kimchi was also a cold reception. In fact, eat more kimchi is healthy. Making kimchi mainly depends on the decomposition of lactobacilli, when the acidic solution is formed, it has a protective effect on the vitamin C and P in vegetables. Vitamin C has a strong antioxidant properties. Into the gastrointestinal tract with nitrate or nitrite can play a role, thereby inhibiting the production of nitrite amine has a strong carcinogenic effect. Kimchi is made of natural fermentation of vegetables, itself more cellulose, is more slag diet, can increase