Even in regions as remote as the Himalayas, their main meal is supplemented with pickles that adds flavor and value to the meal. These come with inherent health benefits. That includes traditional pickles as well as those of the fish and meat variety.
Pickles are a rich source of vitamins and minerals. Fermented pickle assists several substantial functions, including enhancement or creation of unique flavors, as well as change in textural properties and digestibility of foods. Several researchers have reported that the fermented pickles (from fruits, vegetables, fish, or meat) contain subsided amounts of fat and cholesterol, which are in turn beneficial to human health.
In addition, rich amounts of nutritious and bioactive components such as proteins and amino acids have been reported from fermented pickles. Antioxidants in the form of flavonoids, phenols, and sterols have also been found in those pickles.
Sour pickled cucumbers are like pickled vegetables such as sauerkraut, that is, low in calories while containing a moderate amount of vitamin K in the form of K1. Also, most pickles have been reported to lower cholesterol levels, other than for pickles prepared in sugar syrup.