发酵的泡菜更有营养

Whether eaten as a side or added as a topping to a burger or sandwich, pickles pack a deliciously tangy punch with every bite. But are they actually good for you? That depends on how they're made (via Eat This, Not That). Pickles start out as cucumbers that are either fermented in brine or soaked in vinegar. "Pickles that are fermented pack a much greater nutritional punch, compared to pickles that are sitting in vinegar," Amy Spindel, a functional nutrition counselor and founder of Food with Thought, told Eat This, Not That.

无论是作为配菜食用，还是作为汉堡或三明治的配料，泡菜每咬一口都会带来美味而浓烈的味道。但它们真的对你有好处吗?这取决于它们是如何制作的。泡菜一开始是黄瓜，要么在盐水中发酵，要么在醋中浸泡。功能性营养顾问、Food with Think创始人艾米·斯宾德尔(Amy Spindel)告诉《Eat This, Not that》，“与醋腌制的泡菜相比，发酵的泡菜更有营养。”

That's because fermentation is a process that introduces healthy microbes and bacteria to your gut. This bacteria supports your gut microbiome, which affects your immune system and digestive health. Pickles that are soaked in vinegar, on the other hand, often contain artificial colors and preservatives like calcium chloride, potassium chloride, and sodium benzoate, which are not good for your overall health when consumed in excess.

这是因为发酵是一个将健康的微生物和细菌引入肠道的过程。这种细菌支持你的肠道微生物群，影响你的免疫系统和消化系统的健康。相反，泡在醋里的泡菜通常含有人工色素和防腐剂，如氯化钙、氯化钾和苯甲酸钠，如果过量食用，对你的整体健康不利。

While vinegar pickles may not be so nutritious, their fermented counterparts are linked to a number of important health benefits. For instance, fermented pickles can help aid digestion (via Bustle). That's because the fermentation process introduces healthy bacteria, or probiotics, to your gut, which can improve digestion and boost your immune system. Fermented pickles can also help with muscle cramps. Studies have shown that drinking at least 1/3 of a cup of pickle juice can reduce cramps and relieve muscle soreness.

虽然醋泡菜可能没有那么有营养，但发酵泡菜有很多重要的健康益处。例如，发酵的泡菜可以帮助消化。这是因为发酵过程将健康的细菌或益生菌引入你的肠道，这可以改善消化和增强你的免疫系统。发酵的泡菜也有助于缓解肌肉抽筋。研究表明，喝大于1/3杯的腌菜汁可以减少抽筋和缓解肌肉酸痛。

In addition, eating fermented pickles can help fight off disease. That's because they're high in antioxidants like vitamins C and E, which can help protect your cells from disease-carrying free radicals. The only caveat is that pickles can be high in sodium. Just one pickle can have more than 1,200 milligrams of sodium, which is more than half of the maximum daily recommended intake (via Eat This, Not That). If you have high blood pressure and need to watch your sodium intake, it might not be a good idea to add pickles to your daily diet.

此外，吃发酵泡菜有助于抵御疾病。这是因为它们富含抗氧化剂，如维生素C和E，有助于保护细胞免受携带疾病的自由基的伤害。唯一需要注意的是泡菜中的钠含量可能很高。仅仅一个泡菜就可以含有超过1200毫克的钠，这是每日最大推荐摄入量的一半以上。如果你患有高血压，需要注意钠的摄入，那么在日常饮食中添加泡菜可能不是一个好主意。