The benefits, harm and calorie content of pickled cucumbers
It is difficult to imagine a person who has never tasted pickles. To many, this taste reminds of life in the village, where real treasures stand in a row in a dark cellar - all kinds of preparations for the winter. With the arrival of the cold season, they become a table decoration: an ingredient in salads, a delicious addition to boiled potatoes or an appetizer for a fun feast.
Pickled cucumbers have long become an integral part of Slavic culture. But can they harm the body and is it possible for those who are on a diet to eat such a snack? This is what we will understand.
The content of the article
How many calories are in cucumbers
On average, the calorie content of a fresh cucumber is 15 kcal per 100 grams. This is extremely small and is due to the fact that the vegetable is 95% water. It is classified as a low-calorie food, thanks to which fresh cucumbers become the basis for the summer cucumber diet.
The calorie content of pickled cucumbers is even lower and is only 11.2 kcal per 100 g... In the process of salting, the vegetable is even more saturated with water and loses some of its calories. The longer the salting process takes, the more dry matter the cucumbers will lose, which is not always good.
Interesting! The calorie content of pickled cucumbers is slightly higher and averages 16.1 kcal per 100 g. This is due to the fact that during the pickling process the vegetable is saturated with less water than during pickling, but more various seasonings are used.
The composition of pickled cucumbers
The main ingredients of the cucumber are water, salt and cucumbers. It may also contain special flavors: garlic, horseradish, dill umbrellas, currant leaves and hot peppers.
The composition of pickled cucumbers does not differ much from fresh ones. They contain potassium, phosphorus, calcium, zinc, magnesium. But the main ingredient in pickles is, of course, sodium. Its content is so high (1111 mg) that only 150 g of cucumbers are enough to fully satisfy the body's daily salt requirement. Of the vitamins, C, B1, B2 and PP are the most abundant.
An important difference between pickled cucumbers and fresh - the presence of lactic acid in them, which is formed during lactic acid fermentation. The lactobacilli contained in it are good for humans: they improve digestion.
Due to the high water content, the BJU values (content of proteins, fats and carbohydrates) in cucumbers are barely noticeable.
100 g of salted vegetables contains 0.8 g of protein, 0.1 g of fat and 1.7 g of carbohydrates.
Benefit and harm
Pickled cucumbers have the following positive properties:
- Their spicy, salty taste stimulates the production of gastric juice and stimulates the appetite.
- Because of their high water content, pickles are low in calories.
- The lactic acid content has a beneficial effect on the intestinal microflora.
- The high sodium content satisfies the daily salt requirement.
- They have a mild laxative effect.
However, cucumbers also have a number of negative properties, mainly associated with an increased salt concentration:
- High acidity of the brine can damage tooth enamel.
- Excessive consumption of salty vegetables can lead to fluid retention in the body.
- Hinder kidney function.
Contraindications
It is necessary to take special care when eating pickles for people with the following diseases:
- ulcers, gastritis and other diseases of the gastrointestinal tract;
- hypertension;
- kidney and liver diseases;
- a tendency to diarrhea.
The negative consequences are easy to avoid if you do not overuse cucumbers, no matter how tasty they are. It's still a snack, not a complete meal.It is recommended to rinse the cucumbers before a meal: this way you will wash off excess brine and lower their acidity.
Read also:
Recipes for cucumbers with apples for the winter.
Conclusion
Salt cucumbers for the winter - a good tradition of our ancestors, which many people observe to this day. They can easily become a part of summer during the cold season, when fresh vegetables are a luxury. Pickled cucumbers find their place at any feast.
However, as with any snack, you need to know when to stop with them. Uncontrolled eating of the workpiece can lead to trouble with the digestive system and kidneys. If not abused, cucumbers are harmless and even beneficial to our health. Compliance with everything is a great motto for gourmets and not only!