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Taiwanese programs claim that mainlanders can’t eat mustard, so what nutrition does it have?
Pickled mustard is a kind of appetizer often eaten by Chinese people, and they like to bring a few small bags when traveling or playing in the wild
.
However, in a recent program in Taiwan, a host said that mainlanders can’t afford to eat mustard.
.
.
After the news came, it quickly exploded on the Internet.
The CCTV host laughed, and the netizens were doing it on Weibo.
Started to show off their wealth
.
.
However, in a recent program in Taiwan, a host said that mainlanders can’t afford to eat mustard.
.
.
After the news came, it quickly exploded on the Internet.
The CCTV host laughed, and the netizens were doing it on Weibo.
Started to show off their wealth
.
Taiwanese programs claim that mainlanders can’t eat mustard, so what nutrition does it have?
Smile back to smile, just show off your wealth, then, what is the nutritional value of mustard tuber? Today I will talk to you about mustard pickles
.
.
What is mustard made of?
Mustard mustard is pickled and fermented with tumor mustard (also called "green cabbage head") as the main raw material
.
.
Tumorous stem mustard is a vegetable that originally evolved from wild mustard (Brassica juncea)
.
The tuber part is also called green cabbage head.
Generally, each weighs about 0.
5 kilograms, and the larger one is 1 to 1.
5 kilograms
.
The leaves on it are actually mustard leaves, which are dark green leafy vegetables
.
.
The tuber part is also called green cabbage head.
Generally, each weighs about 0.
5 kilograms, and the larger one is 1 to 1.
5 kilograms
.
The leaves on it are actually mustard leaves, which are dark green leafy vegetables
.
The top is mustard greens, and the bottom is green cabbage, which is used to make mustard greens
.
.
It is called "preserved mustard tuber" because it has to be repeatedly pressed to remove water during the pickling process, making the finished product firm and tender, so it has this name
.
When non-staple food is lacking, mustard is a boon for long-distance travelers, and it is a full meal with steamed buns and cold water
.
Many of us bring a few packs of mustard when we travel long distances by train or go out for a picnic
.
Mustard also made Fu[fú] Mausoleum, a small county by the Yangtze River, famous all over the country, but many people are often pronounced as companion mausoleum.
.
.
.
When non-staple food is lacking, mustard is a boon for long-distance travelers, and it is a full meal with steamed buns and cold water
.
Many of us bring a few packs of mustard when we travel long distances by train or go out for a picnic
.
Mustard also made Fu[fú] Mausoleum, a small county by the Yangtze River, famous all over the country, but many people are often pronounced as companion mausoleum.
.
.
How is the nutrition of mustard?
As a kind of vegetable, fresh green cabbage head is also a good vinegar, and it also has its nutritional value
.
.
For example, compared with other vegetables, it has the advantage of high potassium content and rich dietary fiber
.
The potassium content of green cabbage head is 316 mg/100 g, which is among the best among vegetables
.
The dietary fiber content is 2.
8g/100g, which is a bit competitive
.
.
The potassium content of green cabbage head is 316 mg/100 g, which is among the best among vegetables
.
The dietary fiber content is 2.
8g/100g, which is a bit competitive
.
However, the vitamins in the cabbage head are relatively less
.
The data shows that the vitamin C content in mustard tuber is 7 mg/100 g, which is higher than the Chinese cabbage (31 mg/100 g), Chinese cabbage (28 mg/100 g), spinach (32 mg/100 g), Broccoli (51mg/100g) etc.
are much less
.
.
The data shows that the vitamin C content in mustard tuber is 7 mg/100 g, which is higher than the Chinese cabbage (31 mg/100 g), Chinese cabbage (28 mg/100 g), spinach (32 mg/100 g), Broccoli (51mg/100g) etc.
are much less
.
Moreover, after pickling, the most important problem with mustard tuber is-the sodium content is very high
.
The content of sodium in mustard tuber can be as high as 4000 mg/100 g
.
The sodium content in a bag of 80 grams of mustard tuber is close to 8 grams of table salt, which has exceeded our country's recommended daily intake (6 grams)
.
.
The content of sodium in mustard tuber can be as high as 4000 mg/100 g
.
The sodium content in a bag of 80 grams of mustard tuber is close to 8 grams of table salt, which has exceeded our country's recommended daily intake (6 grams)
.
Excessive sodium intake will increase the risk of diseases such as high blood pressure and stroke, which is very bad for health
.
Nowadays, salt reduction is being promoted.
Therefore, people now eat less mustard tuber
.
The Taiwanese program said that the stock price of Fuling mustard tuber plummeted because people couldn't afford mustard tuber, maybe because people are paying more and more attention to health and eating less and less mustard tuber
.
.
Nowadays, salt reduction is being promoted.
Therefore, people now eat less mustard tuber
.
The Taiwanese program said that the stock price of Fuling mustard tuber plummeted because people couldn't afford mustard tuber, maybe because people are paying more and more attention to health and eating less and less mustard tuber
.
Is there much nitrite in mustard?
The reason why some people dare not eat mustard tuber is because they worry that tuber mustard tuber contains a lot of nitrite, which can cause cancer
.
.
In fact, this statement is too one-sided.
Not all mustard tubers contain a lot of nitrite.
Whether or not mustard tuber has a lot of nitrite is related to its fermentation process
.
Not all mustard tubers contain a lot of nitrite.
Whether or not mustard tuber has a lot of nitrite is related to its fermentation process
.
Nitrogen is an element widely present in nature, and plant growth must have nitrogen fertilizer
.
Nitrogen absorbed by plants is finally converted into amino acids in the body, and nitrate is inevitably produced in this process
.
There are also some reductases in plants, which reduce part of nitrate to nitrite
.
Therefore, all plants contain nitrate and nitrite
.
Pickled mustard is made from fresh vegetables and naturally contains nitrate and nitrite
.
.
Nitrogen absorbed by plants is finally converted into amino acids in the body, and nitrate is inevitably produced in this process
.
There are also some reductases in plants, which reduce part of nitrate to nitrite
.
Therefore, all plants contain nitrate and nitrite
.
Pickled mustard is made from fresh vegetables and naturally contains nitrate and nitrite
.
In the process of making mustard tuber, fermentation bacteria have a great influence on mustard tuber
.
Research on kimchi found that if pure acetic acid bacteria or pure lactic acid bacteria are used for fermentation, it will not produce a lot of nitrite, because these bacterial activities hardly produce nitrite
.
The mustard tuber produced by large-scale, formal enterprises can control the fermentation bacteria and fermentation conditions, and basically no nitrite will be produced
.
Moreover, vitamin C and other substances will be added during the fermentation process to inhibit the production of nitrite
.
.
Research on kimchi found that if pure acetic acid bacteria or pure lactic acid bacteria are used for fermentation, it will not produce a lot of nitrite, because these bacterial activities hardly produce nitrite
.
The mustard tuber produced by large-scale, formal enterprises can control the fermentation bacteria and fermentation conditions, and basically no nitrite will be produced
.
Moreover, vitamin C and other substances will be added during the fermentation process to inhibit the production of nitrite
.
Even if there are bacteria involved in the fermentation, you don't have to worry that there will be a lot of nitrite in the mustard
.
Because as long as the kimchi fermentation time is long enough, the nitrite content will not be too much, so there is no need to worry about normal consumption
.
Studies have found that with the extension of the brewing time, the nitrite content will gradually decrease, and eventually even disappear
.
Generally speaking, the nitrite content will be relatively high during the first half month of fermentation, and will be very low after 15 days
.
As long as you don’t eat the freshly marinated kimchi, you don’t have to worry about nitrite
.
.
Because as long as the kimchi fermentation time is long enough, the nitrite content will not be too much, so there is no need to worry about normal consumption
.
Studies have found that with the extension of the brewing time, the nitrite content will gradually decrease, and eventually even disappear
.
Generally speaking, the nitrite content will be relatively high during the first half month of fermentation, and will be very low after 15 days
.
As long as you don’t eat the freshly marinated kimchi, you don’t have to worry about nitrite
.
Therefore, as long as it is a mustard tuber that is formally purchased and produced by a large enterprise, it usually does not contain a lot of nitrite
.
.
What we need to worry about is the bulk kimchi sold by farmers’ markets or street vendors, because they are unlikely to be made with pure strains, and many businesses do not have enough time to pickle them in order to sell them as soon as possible
.
Therefore, it is recommended that everyone try to buy regular products in regular places when buying kimchi
.
.
Therefore, it is recommended that everyone try to buy regular products in regular places when buying kimchi
.
How to eat mustard pickles?
The salt content in mustard is still too high to eat more
.
How to eat it?
.
How to eat it?
1.
Don't eat too much, just taste it
.
The biggest problem with mustard is the high salt content, so eat less, just try it occasionally
.
Don't eat too much, just taste it
.
The biggest problem with mustard is the high salt content, so eat less, just try it occasionally
.
2.
Use it instead of salt for cooking
.
Although the vitamin C content is very low, pickled vegetables are rich in potassium and dietary fiber.
Anyway, salt should be added to the cooking.
It is better to use pickled mustard instead of salt, chopped up mustard and used to mix or stir-fry vegetables instead of salt.
Eaten
.
As long as the saltiness is controlled, it can also increase some minerals and dietary fiber than directly adding salt, and the mustard tuber can also make the dishes more fragrant and delicious
.
Use it instead of salt for cooking
.
Although the vitamin C content is very low, pickled vegetables are rich in potassium and dietary fiber.
Anyway, salt should be added to the cooking.
It is better to use pickled mustard instead of salt, chopped up mustard and used to mix or stir-fry vegetables instead of salt.
Eaten
.
As long as the saltiness is controlled, it can also increase some minerals and dietary fiber than directly adding salt, and the mustard tuber can also make the dishes more fragrant and delicious
.
Reference
[1] Chinese Food Composition Table 2002.
[2]Wang Dongdong, Zhang Qisheng, Chen Gong, et al.
Analysis of volatile components in fermented kimchi with different vegetable raw materials[J].
Food Industry Science and Technology, 2018, 39(3): 234-242.
Analysis of volatile components in fermented kimchi with different vegetable raw materials[J].
Food Industry Science and Technology, 2018, 39(3): 234-242.
[3] Zhang Ying, Xu Fei, Wang Wei, et al.
The effect of preservation methods on the content of nitrite in mustard tuber[J].
Agricultural Products Processing, Academic Journal, 2011, (11): 26-28.
The effect of preservation methods on the content of nitrite in mustard tuber[J].
Agricultural Products Processing, Academic Journal, 2011, (11): 26-28.
[4] Meng Qiufeng, Wang Bingliang, Hu Meihua, et al.
Tumorous stem mustard (preserved tuber mustard) varieties and cultivation models of different ecological types[J].
Chinese Vegetables, 2009, (21): 45-46.
Tumorous stem mustard (preserved tuber mustard) varieties and cultivation models of different ecological types[J].
Chinese Vegetables, 2009, (21): 45-46.
[5]Chen Mingzhong, Zhong Xumei.
Determination of nitrite content in mustard tuber and vegetables in different periods[J].
Guangdong Chemical Industry, 2016, 43(11): 272,276.
Determination of nitrite content in mustard tuber and vegetables in different periods[J].
Guangdong Chemical Industry, 2016, 43(11): 272,276.
[6] Ouyang Ziyun, Luo Fenglian.
Analysis and Comparison of Nitrite Content in Pickled Vegetables[J].
Agricultural Products Processing (second half of the month), 2018, (4): 44-47.
Analysis and Comparison of Nitrite Content in Pickled Vegetables[J].
Agricultural Products Processing (second half of the month), 2018, (4): 44-47.
[7]Yao Chengqiang.
The main influencing factors and optimization of nitrite content in the production and processing of mustard tuber[J].
Anhui Agricultural Sciences, 2008, 36(5): 2033-2034.
The main influencing factors and optimization of nitrite content in the production and processing of mustard tuber[J].
Anhui Agricultural Sciences, 2008, 36(5): 2033-2034.
[8] Li Min.
The dynamic study of nitrite content in mustard tuber processing[J].
Journal of Chongqing Technology and Business University (Natural Science Edition), 2006,23(5):481-483.
The dynamic study of nitrite content in mustard tuber processing[J].
Journal of Chongqing Technology and Business University (Natural Science Edition), 2006,23(5):481-483.
[9] Liu Qingmei, Yang Xingmin.
Study on the Nitrite Content of Pickled Vegetables and the Reducing Measures[J].
Food Science, 2001, 22(9): 44-46.
Study on the Nitrite Content of Pickled Vegetables and the Reducing Measures[J].
Food Science, 2001, 22(9): 44-46.
