- Pickled cucumbers - he alth properties
- Pickled cucumbers - use in the kitchen
- Pickled cucumbers - how to buy the good quality ones?
- Pickled cucumbers - how to pickle cucumbers?
Help the development of the site, sharing the article with friends!
Pickled (pickled) cucumbers have many he alth properties and few calories. Therefore, it is worth including them in your diet permanently. Pickled cucumbers have a positive effect on the digestive system, stimulate the immune system and lower blood cholesterol. Check what are the properties and nutritional values of pickled cucumbers and what vitamins they provide.
Pickled cucumbers( sour ) are obtained as a result of the lactic fermentation process, which affects their properties and nutritional value, as well as calorific value. Cucumbers prepared in this way have been known for centuries, usually associated with the cuisine of Central and Eastern Europe, especially with Poland and Germany.
However, few people know that the production of pickled cucumbers began in Mesopotamia over 2,000 years BC. Their healing, cosmetic and improving physical and mental properties were known to the ancient Greeks and Romans, and were appreciated by Aristotle, Cleopatra and Julius Caesar. In the following centuries, they spread in Europe, from where they reached America via immigrants.
Pickled cucumbers - how many calories do pickled cucumbers have?
100 g of pickled cucumbers provide 11 kcal and
| Nutrients | in 100g |
|---|---|
| Protein | 1.0 g |
| Fat | 0.1 g |
| saturated fatty acids | 0.03 g |
| monounsaturated fatty acids | 0.0 g |
| polyunsaturated fatty acids | 0.04 g |
| Carbohydrates | 1.9 g |
| fiber | 0.5 g |
| Minerals | |
| Phosphorus | 27.0 mg (4%) |
| Potassium | 99.0 mg (3%) |
| Sodium | 703.0 mg (47%) |
| Calcium | 18.0 mg (2%) |
| Iron | 0.4 mg (4%) |
| Magnesium | 43.0 mg (11%) |
| Zinc | 0.82 mg (7%) |
| Copper | 0.06 mg (7%) |
| Vitamins | |
| Vitamin B1 | 0.01 mg (1%) |
| Vitamin B2 | 0.02 mg (2%) |
| Niacin | 0.2 mg (1%) |
| Foliates | 8.0 µg (2%) |
| Vitamin C | 4.0 mg (4%) |
| Vitamin A | 17.0 µg (2%) |
(% of the recommended daily intake for an adult)
Nutritional value IŻŻ database,% of the recommended daily intake: Nutrition Standards, Amendment to the IŻŻ, 2022
Pickled cucumbers - he alth properties
Pickled cucumbers are a low-calorie product (11kcla / 100 g), they are less caloric than fresh cucumbers, because the sugar contained in them in the fermentation process has been converted into lactic acid. Additionally, pickled cucumbers are a source of B vitamins, magnesium, potassium, iron and calcium.
- Thanks to the small amount of calories, pickled cucumbers are perfect for the diet of people who are slimming
- are a natural probiotic
- strengthen the body's immunity
- cleanse the body
- thanks to the presence of lactic acid, they have a positive effect on the functioning of the digestive tract and intestines (supporting digestion and absorption), have a positive effect on the intestinal microflora
- due to the content of dietary fiber, they prevent constipation and leave a feeling of fullness for longer
- thanks to the presence of lactic acid bacteria, they are involved in the synthesis of vitamin K and B vitamins
- lower blood cholesterol, reducing the risk of atherosclerosis and heart disease
- improve the condition of the skin, hair and nails
- prevent anemia
Pickled cucumbers - contraindications
Pickled cucumbers have many he alth-promoting properties, but they are also a source of sodium, so their consumption should be limited by people with arterial hypertension. In addition, the consumption of pickled cucumbers is not recommended for people with chronic diseases of the digestive system and suffering from stomach ulcers.
We recommend
Author: Time S.A
A balanced diet is the key to he alth and better well-being. Use JeszCoLubisz, the innovative online dietary system of the He alth Guide. Choose from thousands of recipes for he althy and tasty dishes using the benefits of nature. Enjoy an individually selected menu, constant contact with a dietitian and many other functionalities today!
Find out morePickled cucumbers - use in the kitchen
Pickled cucumbers are widely used in the kitchen. They are the base of salads, salads and cucumber soup. They are perfect as an addition to sandwiches and as a snack. In addition, they can be added to meat stews, for example, they are an ingredient of Strogonov.
- SILAGE is the best PROBIOTIC
- Pickled lemons - sun locked in a jar
- KIMCHI - properties and recipe. How to make kimchi at home?
- KOMBUCHA (kombucha) - properties of the tea mushroom
Pickled cucumbers - how to buy the good quality ones?
Pickled cucumbers are available in stores in bulk packages, in wooden barrels (you can buy them by weight), as well as in buckets and jars.
Pickled cucumbers should have an acidic smell, free from foreign smells, and green skin. The water in which the cucumbers are immersed must not be slimy.
Pickled / pickled cucumbers must not contain acetic acid (sometimes it is added to avoid the development of undesirable microorganisms). Unfortunately, it happens that the label says "pickled cucumbers" or "pickled cucumbers" and that the composition contains acetic acid. Therefore, please read labels carefully before purchasing.
Pickled cucumbers - how to pickle cucumbers?
Pickled cucumbers are generally available in stores, but the he althiest ones are prepared by yourself. The shop ones often contain preservatives and fermentation-accelerating agents: bacteria or acetic acid.
Ground cucumbers are used to prepare pickled cucumbers. The best cucumbers are similar in size, with a smooth skin with a small number of tiny nipples and a skin that is uniform in color.
Cucumbers are placed in glass jars, stone dishes or wooden barrels (after thorough washing) with dill stalks and seeds, garlic and horseradish.
Starter cultures are used more and more often for pickling cucumbers, consisting of strains of bacteria with high antibacterial activity, rapid colonization of the environment and the synthesis of compounds that allow to obtain the desired organoleptic characteristics of the silage.
In addition to dill, garlic and horseradish, cucumbers can be supplemented with allspice, mustard, bay leaves, juniper berries, cherry leaves, currants or horseradish, not only for their taste, but also for he alth.
Cucumbers are poured with brine prepared from water and s alt, so that the cucumbers are completely immersed in it.
The vessel with silage, slightly open, should be left for the first three days at room temperature, then moved to a cool place and tightly locked. The time of pickling determines the features of pickled cucumbers: shorter pickling time leads to the production of low-s alt cucumbers, long pickling determines the production of pickled cucumbers (30-40 days).
The quality of the water is also important, as it should not be hard, and the temperature of the filling: too high can lead to the development of butyric acid bacteria, yeast and mold, which results in poor quality silage.
It is worth checking the silage, if the cucumbers are completely immersed in the brine, if the brine is not enough, it should be supplemented, if it has the consistency of mucus - replace it.
Properly pickled cucumbers are crunchy, green in color and sour.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.