Pickled Foods

Pickled foods

1 large (dill) pickle contains:

15 cal;
.9 gm protein (incomplete);
.27 gm fat;
2.7 gm carbohydrate;
35 mg calcium;
28 mg phosphorus;
1.3 mg iron;
1,947 mg sodium;
272 mg potassium;
136 units A;
.03 mg B-2;
8 mg C;
16 mg magnesium.

A number of different vegetables and fruits may be used for making pickles, including peppers, onions, tomatoes (especially green ones), beans, celery, corn, cherries, peaches, pears, apples, and watermelon rind, but cucumbers are the most common ingredient. Pickling is a time-honored method of preserving foods, but during the process, many vitamins and minerals are lost into the brine and vinegar solutions that are used. However, the vegetables do tend to retain some minerals such as calcium, phosphorus, iron, magnesium, and potassium. The brine solutions used for the pickling make pickled foods extremely high in sodium, which may be detrimental for those with the problems of high blood pressure or water retention. Otherwise, pickled foods can provide a good munching snack, especially for dieters, and they are generally more healthful than many other snacks.