Pickles - Composition, Useful Properties And Harm

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

Pickles - Composition, Useful Properties And Harm

CHAPTERS (Table Of Contents)

Pickles consist of 99% water. They contain many vitamins and minerals, as well as cellulose, which helps with proper digestion. Lactic acid from their fermentation improves the work of the gastrointestinal tract.

Pickles are one of the most common products on our table in winter. Apart from being delicious, they are also good for the body and now we will understand why.

Nutritional composition of pickles

99% of their content is water. As for minerals, their representatives are potassium, phosphorus, calcium, magnesium, iron and zinc. The vitamins contained in crunchy vegetables are: C, B1, B2, B5, B6, PP, E, provitamin A.

Useful properties of the consumption of pickles

In the process of fermentation in cucumbers lactic acid is produced, which improves the work of the gastrointestinal tract, blood circulation, lowers high blood pressure. The amount of plant cellulose, so necessary for the proper functioning of the digestive system, is also large.

Like all other vegetables, these contain antioxidants that fight free radicals. They are also a source of such iodine compounds, which are easily absorbed by the human body.

Studies show that people who regularly eat pickles are less susceptible to diseases of the thyroid gland and cardiovascular system.

The composition of pickled vegetables includes beneficial bacteria that have the ability to control the development of harmful intestinal microbes.

In the juice of cucumbers contains the same biologically active substances, they have in themselves. Its action is slightly laxative. I must say that eating pickled vegetables stimulates the appetite, so it is not recommended that they be part of the menu of obese people. The product is not suitable for people who have stomach and intestinal diseases, heart problems, atherosclerosis and hypertension.

Harm and contraindications to pickles

Pickles have the following side effects on the human body:

harm tooth enamel due to the high content of acetic acid in them;
increase appetite, which makes them unsuitable food for people prone to gaining weight;
are contraindicated in diseases of the gastrointestinal tract, liver, kidneys and cardiovascular system;
not recommended for consumption by pregnant women because salty products significantly increase the secretion of the pancreas, which is undesirable.
not to be taken in acute hepatitis and cholecystitis, gallstone disease, chronic nephritis in the acute stage, in chronic renal failure, kidney stones and pyelonephritis.

An important clarification is that the harm from these pickled vegetables is a fact when consumed in excess.

Pickles - Composition, Useful Properties And Harm

CHAPTERS (Table Of Contents)

Nutritional composition of pickles

Useful properties of the consumption of pickles

Harm and contraindications to pickles

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