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.
Possible downsides of pickles
A 2021 study found a connection between the use of a salt substitute like pickles in rural China. This study concluded that lack of comprehensive understanding of sodium reduction and salt substitutes were the main barriers to the use of salt substitutes.
The habitual consumption of high-sodium foods (such as pickled foods) were also factors in why the use of salt substitutes to reduce sodium intake was not as embraced. Pickles benefits can be tarnished in that sense.
Yet another study from 2021 presented a 36-year-old woman with a history of lupus and antiphospholipid syndrome controlled by warfarin. The woman was presented to the hospital with left periorbital ecchymosis.
The only identifiable precipitating factor was the woman having recently stopped consuming dill pickles. With dill pickles being rich in vitamin K, a steady amount of pickles was necessary for warfarin therapy.
Since pickles can also contain sulfites which can trigger asthma symptoms, they are among the foods cautioned against. People suffering from a bout with asthma are advised to avoid the sulfites used as a preservative in pickles.
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