echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > Can winter food be eaten healthy?

    Can winter food be eaten healthy?

    • Last Update: 2021-02-08
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

    "
    is a close friend of food, but also the enemy of food
    "
    . In the past, one to winter, China's vast north, the world is a desolate, inch grass, dead leaves withering. Between

    November and
    April
    , there is little way to grow " vegetables
    fruits. However, in the face of the relentless cold, people always have a way to work."
    spring is no busier than autumn
    "
    , in the autumn harvest season, people began to busy storing winter food. Households dig cellars to store cabbage, radish, carrots, potatoes and other winter vegetables, but also to stain pickles, to cope with the cold winter season dishes needs.With the continuous development and progress of greenhouse cultivation technology and modern transportation industry, even in the cold north, the supply of fresh fruits and vegetables is not a problem, the unique fruits and vegetables of the south are also very convenient transportation to the northern market. Why do people still love winter food storage?winter storage vegetables, to ensure the supply of vegetables1.
    vegetables are stored inIn the cellar, vegetables such as radish and cabbage can be stored for a long time because the changes in temperature and humidity in the cellar are stable and help prevent the fruit from shrinking. In addition, the gas exchange in the cellar is slow, coupled with the cellar is generally covered with mulches, so it has the natural gas conditioning effect of accumulating carbon dioxide and reducing oxygen. This method of preservation can store stored vegetables for two or three months, not only to ensure that people can eat relatively fresh vegetables until the Spring Festival, but also economic and environmental protection without energy consumption
    .2.
    dry vegetables fresh vegetables moisture content in
    70%-90%
    , or even as high as
    95%
    or more, at room temperature should not be stored for a long time. On the one hand, the growth and reproduction of most microorganisms require adequate moisture conditions, which can only be preserved for a long time if they are reduced to
    0.65
    or less. On the other hand, after vegetable harvesting, the enzymes inside the vegetables are still active under the condition of higher moisture, which will make the vegetables gradually aging, color change or soft decay. Dry vegetables are the use of the principle of reducing water activity to inhibit microbial reproduction and enzyme reaction, thereby prolonging the shelf life of vegetables. Dried beans, dried radish, dried melon, dried eggplant, dried potatoes, dried shoots and so on, in the dry storage, the texture becomes resilient, but also because of the trace sugar and amino acids in whichMerad reaction
    "
    , in the color darkened, but also bring special aroma and taste, unknipedly achieved a lot of unique folk food raw materials
    .3.
    pickled vegetablespickled vegetables are also smart ways to store vegetables, including pickles, pickles, sauces and pickles. The production of pickles and pickles mainly depends on the action of acetic acid bacteria or lactic acid bacteria, which produces acidic substances such as lactic acid and acetic acid, which inhibits the growth of harmful microorganisms, thus prolonging the preservation time and bringing the deliciousness unique to lactic acid fermentation and acetic acid fermentation. Sauces and pickles use the high permeable pressure of salt to inhibit the growth of microorganisms, and during the long process of marinating, they also produce fresh scents due to the action of salt-resistant microorganisms and the Merad reaction.Although the vegetables such as radish and cabbage were not as nutritious as fresh green leafy vegetables, vitamin
    C
    levels also declined after long storage, and although vitamin
    C
    and carotene did suffer heavy losses after dry and cured vegetables, in the past, these vegetable reserves were not available, providing at least a wealth of minerals and dietary fiber. In addition, pickles, pickles can still keep a small amount of vitamins, fermentation can also produce beneficial organic acids for the absorption of human minerals.with the development of the economy, people can also eat a variety of fresh vegetables in winter, cellars and pickle jars, kimchi altar is no longer a family must-have. But every winter, the old people still carry some radish cabbage home to store, and pickles, pickles are often active on people's tables. Today, they are no longer simply winter food storage, but more of a nostalgic mood, a kind of food heritage.pickles, how to love you is wise However, many people have heard that long-term storage of vegetables will produce nitrites, pickled vegetables will cause cancer, should be eaten as little as possible.is true, vegetables are a nitrate-rich food, and more than
    80% of the nitrates
    people consume come from vegetables. However, nitrates themselves are not only non-toxic, but have also been shown to have cardiovascular benefits. In the process of storing vegetables, nitrate reductase converts nitrates into nitrites, and during the marinating process, microorganisms can also convert nitrates into nitrites, which are toxic when they are excessive.In fact, the winter vegetables with cabbage, radish, potatoes and other vegetables, already have the performance of storage resistance, it is determined that they in the temperature, moderate and appropriate storage conditions, there will not be nitrite overdose poisoning problems. For example, cabbage, only after the state of decay after freezing, it is possible that nitrite is too high to lead to the risk of poisoning.as far as people are concerned about the cancer of pickled vegetables, it is not so absolute. A large number of measurements show that in the pickling of a few days to ten days, nitrite content reached a peak, but after
    2-3
    weeks, and will slowly decline,
    20 to
    days later can generally reach a safe level. What really needs to be watched out for should be short-term pickled vegetables,
    so
    the "
    "
    . Among them, high levels of nitrites and trace amounts of amino acid decomposition products combined, but also produce carcinogens
    "
    , which is one of the causes of stomach cancer. Therefore, do not think that their own pickled vegetables must be safe, only pickling time of
    20
    days or more, can be safely removed for consumption., pickles and other beneficial bacteria fermented food, if the use of pure culture bacteria, and strictly control fermentation conditions, the nitrite content produced in the product is very low. This is because lactic acid bacteria and acetic acid bacteria themselves do not produce nitrites, only bacteria pollution, will bring this kind of trouble. In the supermarket to buy pickles, be sure to look at the
    QS
    logo, preferably universities, research institutes and other technical support, such product safety is guaranteed., even without nitrite problems, eating large quantities of pickled vegetables can increase the risk of stomach cancer. This is because too much salt itself is a factor in promoting stomach cancer, because high salt can cause the surface of the stomach mucosa to lose the protection of the mucus layer, making it directly affected by various factors in food. On the other hand, investigations in areas with high cancer levels have shown that a lack of vitamins
    C
    , vitamin
    B2
    , carotene and a variety of antioxidants in fresh vegetables increases the risk of esophageal and stomach cancer. So, with enough fresh vegetables, it's better not to let pickles and dried vegetables sing the lead role at the table., the love of pickle flavours and the pursuit of healthy nutrition are not out of harmony. First of all, cooking always put salt, if the pickle to replace salt, in the case of strict control of salt, but also than direct salt to increase the intake of minerals and dietary fiber, while using pickles to increase flavor, but also to save MSG chicken essence. In this way, the negative effects of pickles become positive.Again, the original fried beans put salt, now with snow small vegetables and beans together fried, salt and MSG, taste very good New; prepare fried beef strips to add salt and soy sauce, now replaced with pickle radish strips, taste different flavor; stew fish stew, add refreshing pickles, or a variety of dried vegetables, not only to add fresh flavor to the whole dish, but also increase the supply of dietary fiber, minerals, while avoiding the oily monotony of pure fish meat.in short, it's better to use traditional pickles and dried vegetables rationally than demonize them. First of all, reasonable production, to ensure safety; second, to limit the quantity, occasionally eat; third, to ensure that eating pickle pickles does not interfere with the intake of fresh vegetables; and finally, to pay attention to eat pickles should be correspondingly reduced when cooking salt, can not increase the total amount of salt in a meal.live in peace with winter vegetables there is a traditional Chinese saying
    "
    do not eat from
    time"
    .Although fresh vegetables are better nutritious than pickles, many people would mind the so-called
    " "
    , even if they are surrounded by four seasons of fruits and vegetables have been indistinct and which are anti-season.so-called anti-season vegetables, many refers to the winter greenhouse greenhouse cultivated vegetables. Although the content of chloroerin, vitamin
    C
    , total sugar, calcium, magnesium, potassium and other mineral elements in winter greenhouse vegetables will be slightly lower than that of summer field vegetables, but it is always higher than the long-stocked vegetable vitamin content, more antioxidant health substances than pickle dried vegetables. In the absence of anti-season vegetables, the winter table in addition to radish cabbage is potato pickles, food diversification and food enjoyment is naturally impossible to talk about, health is also quite unsatisfactory
    -
    people in the winter and spring season vitamins

    C
    , carotene, vitamin
    B2
    and other nutrients are generally inadequate supply, rotten mouth corner, night blindness, scurding disease, these are now rare symptoms of vitamin deficiency, have been common before.in short, no matter what season, eat more fruits and vegetables, is good for health wise action. Even the so-called anti-season vegetables are better than not eating the season vegetables. Numerous studies at home and abroad have confirmed that the greater the total intake of fruits and vegetables, the lower the risk of cancer and heart disease, and that anti-season vegetables and greenhouse vegetables have never changed the results.For quality-guaranteed pickles, pickles, there is no need to include them in the fasting list, although the contribution to vitamin supply is limited, but still can provide a wealth of minerals and dietary fiber, and pickle pickles to increase the secretion of stomach acid has a certain effect, loss of appetite and stomach acid deficiency people can eat a plate of pickles to appetizer., whether from an economic and environmental perspective or from a nutritional safety perspective, winter food storage has played an important role in people's winter diet, and can still play a complementary role today. As long as they are cooked and matched properly, they can continue to be part of a healthy diet, providing a unique flavor while promoting Huawei's diverse regional culture and nostalgia complex, and continuing to carry the eternal pursuit of food.
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.