Nutritional value of Yangzhou pickles

Yangzhou pickles are characterized by strong sauce flavor, moderate sweetness and saltiness, bright color, beautiful lump, fresh, sweet and crisp. According to scientific research, every 500 grams of kimchi contains zinc, carotene, riboflavin and other vitamins and trace elements. There are as many as 20 kinds of amino acids that are very beneficial to the human body. Among them, glutamic acid is 16 15 mg, accounting for more than 30% of the total amino acids. Glutamate combines with sodium ions in salt to produce pickles containing sodium glutamate, which can be eaten by most people. People who often eat greasy food, recover from a serious illness or suffer from minor illnesses, loss of appetite and anorexia are especially suitable for eating. Diabetic patients and pregnant women should eat pickles as little as possible, and those with chronic diarrhea should not eat them. Pickled vegetables can stimulate appetite, strengthen the spleen, replenish essence, increase appetite and help the spirit. When drinking discomfort or excessive alcohol, eating pickles can quickly alleviate the bad state of dizziness, chest tightness and irritability caused by drunkenness.