Vitamin pickled vegetable

Pickled vegetables can be more nutritious than fresh ones. The bacteria that are involved in fermentation break down molecules in the vegetables and, as a by-product, create vitamins. 

Fermenting and/or pickling—Pickles, olives, and sauerkraut are the only fermented and pickled vegetables used to any extent in the United States. Vitamin losses in these products may vary widely as a result of factors such as heat developed during fermentation, volume of pickling solution, and temperatures under which the pickles are canned and stored. 

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