Table of Contents
Brief Historical Perspective
Pickles got their start more than 4,000 years ago when ancient Mesopotamians soaked cucumbers in an acidic brine in order to preserve them. Since then, pickles have been a staple in cultures around the globe, famous for their wholesome quality, health advantages, and royal taste.
Health Benefits
- Pickles can boost your intake of antioxidants. Cooking any food can break down heat-sensitive nutrients, including antioxidants. Pickling raw vegetables and fruits preserve their antioxidant power.
- The natural antioxidants found in all fruits and vegetables help in the fight against free radicals. Free radicals are unstable chemicals that form naturally in the body and are linked to problems such as heart disease and cancer.
- Green pepper is rich in vitamins C and K.
- Green pepper pickle eliminates the likelihood of atherosclerosis, by helping reduce blood cholesterol.
- A small serving of Green Chilli Pickle helps stop blood clotting.
- Besides being rich in taste, pickle is a rich source of a variety of nutrients like carbohydrates, calcium, sodium, potassium, and magnesium.
- Nigella seeds (Kalonji) which are an integral part of pickle are high in antioxidants, which help neutralize harmful free radicals that may contribute to the development of diseases like cancer.
- Some studies show that kalonji may have antibacterial properties and be effective at fighting off certain strains of bacteria.
- Kalonji has also been shown to be especially effective at lowering cholesterol.
- Nigella seeds also have anti-inflammatory properties and so is the quality of turmeric powder.
- Fennel seeds may suppress appetite.
- Cumen seeds in pickles have anticancer properties, help treat diarrhea, and control blood sugar.
