Are pickles healthy or unhealthy?
A jar with pickled cucumbers is part of the standard repertoire in many refrigerators. Pickled cucumbers are suitable for many occasions and add a spicy, crunchy note to the dishes. But how healthy are gherkins actually? A nutrition expert explains.
Devon Peart is a nutritionist at the renowned Cleveland Clinic in Ohio (United States). In a recent article by the institution, the expert explains the health advantages and disadvantages of pickled cucumbers.
Pickles are low in calories and fat
First the positives: According to Peart, pickled cucumbers are generally low-calorie and low-fat foods. They are also a source for fiber as well as for the Vitamins A and K. Like all fruits and vegetables, they also add valuable nutrients to the diet antioxidants added.
Pickled cucumbers contain a lot of salt
The disadvantage, however, is that pickles are often pickled in a solution that lots of salt and sugar contains. Especially that one high sodium content in pickled cucumbers is unfavorable for some people.
Rather unsuitable for people with high blood pressure
“A large pickle already contains more than two-thirds of the ideal amount of sodium for an adult to consume in a full day”emphasizes Peart.
She therefore advises people with high blood pressure or cardiovascular problems from regularly consuming pickles.
fermentation versus fermentation
According to the nutritionist, how healthy or unhealthy pickles are also depends on that production method away. In particular, a distinction must be made as to whether the cucumbers in Salzlake or in Vinegar were inserted.
How are cucumbers fermented?
For the Fermentation the cucumbers are stored in brine in airtight jars at room temperature for a longer period of time. A chemical reaction between bacteria and the natural sugar produces lactic acid, which makes the cucumbers last longer.
“When the cucumbers are fermented, they are a good source of probiotics”have Peart out. You then contain living microorganismsthat a healthy Darmflora support.
Purchased gherkins are mostly not fermented
Store-bought pickles are mostly through fermentation made durable, as this is much faster. “Most supermarket pickles have vinegar and spices added to them”explains Peart.
That’s a big difference, as the fermented cucumbers taste sour because of the natural chemical reaction, and the pickles taste sour because of the vinegar. Contains pickled cucumbers no probioticssince the vinegar prevents the proliferation of microorganisms.
Fermented pickles are nutritionally better
Peart therefore recommends always giving preference to fermented gherkins whenever possible, as they have a positive effect on the Darmflora can affect.
“Healthy gut bacteria can minimize symptoms of IBS and help us digest food and absorb nutrients.”according to the nutrition expert.
“Fermented cucumbers are definitely better nutritionally”summed up Peart. In addition, care should be taken to ensure that the gherkins are as little salt and sugar contain.
Pay attention to the daily salt consumption
According to Peart, those who regularly consume pickles should avoid eating too many other salty foods for the rest of the day. In addition, you should not eat several cucumbers at once, but rather combine one cucumber with a filling side dish, such as nuts or a small piece of cheese. (vb)
Author and source information
This text corresponds to the requirements of medical specialist literature, medical guidelines and current studies and has been checked by medical professionals.
Author:
Graduate editor (FH) Volker Blasek
Important NOTE:
This article contains general advice only and should not be used for self-diagnosis or treatment. He can not substitute a visit at the doctor.
