由于酸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,其实,清脆爽口的泡菜是有益身体健康的。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或亚硝酸 Because pickled cabbage contains carcinogens and many people respect it, strangely, many people actually kimchi, sauerkraut confused, in fact, crisp and refreshing kimchi is good for your health. 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. After entering the gastrointestinal tract with nitric acid or nitrite