Can I eat mustard tuber during breastfeeding?

Many people like to eat zhacai, which is a kind of mustard greens. It can be cooked and flavored in many ways. It can be fried or mixed. It is especially delicious when eaten for breakfast when rice porridge is crispy and refreshing. But can mothers eat pickled mustard tubers during breastfeeding? In fact, you can eat it in moderation. After all, you need to fully supplement your nutrition during breastfeeding and eat some foods with high nutritional value, so that you can secrete milk more fully.

Question 1

It is recommended that breastfeeding mothers do not eat mustard tuber, because it is a food without nutrition, which will affect the quality of breast milk. In addition, mustard tuber is a pickled food and eating too much can cause cancer. It is recommended that you eat fresh and nutritious food.

Question 2

There are generally two types of bagged mustard tubers sold on the market now, one is vacuum-packed mustard tubers, and the other is non-vacuum-packed mustard tubers. The shelf life of different packaging is also different. Generally speaking, vacuum-packed mustard tubers can be preserved longer.

1. The shelf life of vacuum-packed pickled mustard tubers is generally one year. It is recommended to store them in the refrigerator when they are unopened.

2. Non-vacuum pickled mustard tuber can be stored for a long time at room temperature, but it must be sealed and stored generally not for more than a week.

Tips: Bulk pickled mustard tuber should not be kept at room temperature or in the refrigerator for more than a week, depending on the weather. If the weather is very hot, it should be eaten within three days at room temperature.

Storage method:

The general method is to keep it in a cool place. If it is a sealed package, you can clamp the seal with a clip and put it in the refrigerator after opening. Take a clean and dry large-mouthed bottle, stuff the pickled mustard into it, and fill it to the neck of the bottle. Then use two pieces of bamboo strips about 0.1 cm thick, 1 cm wide, and slightly longer than the diameter of the bottle mouth, and cross them into the bottle mouth to prevent the pickled mustard from loosening. Take a plate with a diameter that is more than 4 cm larger than the bottle mouth, fill half of it with clean water, and place the bottle containing the mustard tuber upside down in the plate to isolate the air and prevent mildew. When eating, take out the mustard tuber and put the bottle back as it was. As long as there is clean water in the dish and the mouth of the bottle is submerged, it can generally be stored for half a month to one month without changing its color, aroma and taste.