Pickles: benefits and harms
Pickles are a great appetizer and a wonderful decoration for any table. They can be served at the table for the holiday, and in ordinary everyday life. But they are useful or harmful to our body, we learn from this article.
Calorie content and chemical composition
Many are interested in the question whether salted and salted cucumbers are high-calorie. Since they are 95% water, they are completely non-caloricDuring the interaction of water with salt during fermentation, lactic acid is released. The longer the preservation is stored, the more acid it contains. There are many useful substances in vegetables, in general, the nutritional value of pickles is as follows:
|Calorie content||11 kcal|
|Alimentary fiber||1 g|
|Food Ash (Inorganic Components)||0.5 g|
|Vitamin groups||B, A, PP, C|
|Minerals||Iron, iodine, potassium, calcium, sodium, magnesium, phosphorus, fluorine, zinc|
The data in the table are based on 100 g of the finished product.
What are the benefits of pickles
The benefits of pickles are as follows:
- The most important component of pickles is lactic acid, which is formed during fermentation. It contains microorganisms that can fight the reproduction of harmful intestinal bacteria.
- Lactic acid also breaks down fats, which significantly reduces blood cholesterol.
- Pickles affect metabolism, so they are recommended to be added to diet menus.
- Salty fiber stabilizes the gastrointestinal tract and helps in the fight against various diseases.
- The brine, which many often forget, increases the elasticity of blood vessels, improves appetite and speeds up blood circulation.
- Cucumbers contain many useful trace elements and vitamins that promote health and the fight against harmful microorganisms.
Did you know? Cucumbers first began to salt in the third millennium BC in Mesopotamia, and the recipe was widely used thanks to the ancient Roman soldiers.
Contraindications and harm
The answer to the question whether pickles are useful is obvious, but they can be harmful, and here's the thing. This product will definitely harm if you suffer from:
- hepatitis A;
- pancreatic diseases.
Important! Even healthy people are contraindicated in eating a large amount of preservation. Lactic acid in excessive doses can become toxic.
With this recipe, you can easily cook delicious canned cucumbers and delight guests or household members with an excellent dish.
For conservation, you will need:
- small pickles for pickling - 1.5 kg per three-liter jar;
- 3-4 currant leaves;
- 2-3 cherry leaves;
- 2-3 branches of tarragon;
- 5-7 branches of dill;
- 2-3 leaf horseradish;
- 10-12 cloves of garlic;
- 2-3 hot chili peppers;
The cooking process looks like this:
- Wash all ingredients and leave in cool water for two to three hours.
- Cut the stem, wash again.
- Separate the leaf plate from the horseradish cuttings, cut the cuttings into five-centimeter pieces.
- Separate the dill umbrellas from the rest of the plant.
- In three-liter jars put three horseradish petioles, a couple of dill umbrellas, a branch of tarragon, two leaves of currant, one cherry leaf, 3 rings of hot pepper, 5-6 cloves of garlic.
- In each jar put three tablespoons of salt with a slide.
- Place the cucumbers in jars, keeping a small space between them.
- Fill the jar not to the neck, leave about 4-5 centimeters on top.
- Top with sprigs of tarragon, bitter pepper, dill sticks on top of the cucumbers.
- Pour three quarters of the can with hot water.
- Top up with cold water.
- Leave the cucumbers open for three days, so that the pickle is soured.
- Drain the brine, boil it for about three minutes.
- Pour the hot pickle back into the jar.
- Close the lid and put in a cool place.
Important! During the acidification of the brine, put the jars in additional containers so that the brine does not leak.