Pickle has benefits too

Pickles have been a part of our traditional food wisdom for thousands of years, finding mention in the writings of Ibn Battuta. An ancient practice, pickling has traditionally been used to preserve seasonal vegetables and fruits in a mix of salt, sugar, oil and vinegar to use these throughout the year.

This preservation process causes these to ferment, enhancing the nutritional value of the pickled produce, says Neelu Malhotra, a Mohali-based nutritionist. The process and natural ingredients make these a good source of vitamins A (good for vision), C (enhances immunity) and K (needed to absorb vitamin D), pre and probiotic bacteria (good for digestion and gut health) and minerals and antioxidants.

“Our intestines have a lot of bad bacteria accumulated post-eating and post-digestion. Pre and probiotics help in getting rid of these bad bacteria or pathogens,” adds Malhotra.

Pickles not only enhance the taste and flavour of any meal but have many health benefits as well. For those who experience muscle cramping or gastroesophageal reflex, eating a small amount of pickle can help.

However, to derive maximum benefits, always eat in moderation and have only home-made pickles in healthy oils like kachchi ghani mustard and til oil, emphasises Malhotra.

Normally, doctors advise against having salt, sugar and oil to diabetics or those having high BP. “Why don’t you avoid biscuits, namkeen and other junk food and eat sensibly and exercise, if you are worried about your health?” retorts Malhotra. “If you eat pickle in small amounts, you don’t have to worry about oil and salt. Have only 1 or 2 teaspoons, preferably in the morning and/or afternoon and have these with rice, chappati, khichdi but not with matthi, poori or kachori,” she cautions.