Health (USA): pickled cucumbers – healthy food? What nutritionists say

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Health: Everyone should know this truth about pickles

Health: Everyone should know this truth about pickles

Health: Everyone should know this truth about pickles

Pickled cucumbers are a very popular type to eat on their own or add to other dishes, even desserts, if you like adventurous … | 15/01/2022, InoSMI

15-01-2022 T10: 30

15-01-2022 T10: 30

2022-01-18T16: 12

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I love pickles. Salty, slightly sour taste, crunchy texture – all this is pleasant in its own way and you can enjoy such cucumbers both separately and as part of other dishes. But my clients, who also love pickles, often ask me how healthy they are. Yes, they can be useful, but there are some factors to consider when buying. Here’s the whole truth about pickled cucumbers from a nutritionist’s point of view. A quarter of pickled cucumbers contain only five calories and almost no vitamins. An exception is vitamin K, which maintains healthy bones and promotes proper blood clotting. In a quarter – about 7% of the daily value of this item. A whole pickled cucumber is more nutritious. Contains vitamin A which boosts the immune system, as well as a small portion of daily calcium, potassium and vitamin C. Keep in mind that pickles are usually high in sodium. Indeed, a quarter contains about 300 milligrams of this element, which is about 13% of the recommended daily allowance for adults. This means that you need to carefully check the recommended portion size to calculate the total amount of sodium that has entered the body. For example, if the label says that an ounce, which is about half a cucumber, contains 270 milligrams of sodium and you ate a whole cucumber, then you consumed 540 milligrams of sodium, which is about a quarter of the recommended daily allowance. Possible effect Probiotics There are two ways to make pickles. The standard is to preserve vegetables along with salt, acid, such as vinegar, and other ingredients, such as sugar or spices. But pickles can also be obtained by fermentation. In this case, within a few weeks, natural bacteria grow and secrete lactic acid, which gives the final product its characteristic sourness. Among these bacteria is Lactobacillus, a beneficial probiotic that improves immunity and digestion and promotes the absorption of nutrients. Note: Most pickles purchased from the store have not been fermented, so if this is what you are looking for, look for the special label “probiotics”. or “a fermented product.” And even if you are not interested in the benefits of a probiotic, before you put the jar in the basket, take a look at the ingredients. Some manufacturers use only natural ingredients, ie a simple combination of cucumber, water, vinegar and spices. But others may resort to add-ons that you may not personally like. These include, for example, artificial colors and preservatives brine and muscle cramps spasms. The benefits of pickled cucumber for athletes have been studied in several studies, with mixed results, it does not increase the concentration of electrolytes in the blood. The authors of the work are also not sure that brine can relieve muscle cramps after training, as it is not able to replace all the amount of sodium lost in sweat. In addition, acetic acid in vinegar delays gastric emptying, which slows down the absorption of nutrients. Meanwhile, another study found that pickles actually prevented cramps caused by electrical stimulation in dehydrated individuals. However, according to scientists, this effect can not be explained by the ability of brine to replenish the volume of fluid or electrolytes. According to them, the acetic acid contained in it can cause the brain to “tell” muscles to stop contracting and relaxing How to include more pickles in your diet Pickles are much more flexible than you think. In addition to serving as an ingredient in burgers or sandwiches, chopped cucumbers can be added to salads with frozen eggs, tuna, chicken or bean protein. They go well with hummus, potato salad, pizza, toast and peanut butter sandwiches and go well with Bloody Marys. If you like something unexpected in the food, then pay attention to the desserts with pickled cucumbers, in recent years they are gaining popularity. Among such uncommon dishes – pickled cucumbers drizzled with whipped cream and maple syrup. chocolate coated cucumbers, ice cream and even cupcakes. If you want to learn how to pickle cucumbers, take a look at Agricultural Extension University or attend a workshop at your local cooking school. Bottom line: if sodium is not a health problem, then probiotically fermented cucumbers, these germ-friendly germs, can offer the corresponding benefits. Ordinary pickles, which do not contain “good” bacteria, are low in calories and, while not heavy in the world of nutrients, are full of vitamin K. Eat pickles whenever you crave something salty and crunchy. Cynthia Sass – MSc in Public Health, Certified Dietitian, Health Nutrition contributor to New York Times bestseller. He runs a private practice in the field of nutrition and has advised five professional sports teams.

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