How many calories are in a pickled cucumber and how long does it last?

Cucumbers are widely used in various diets. The low calorie content of fresh vegetables makes them a popular choice for dietary plans, including "cucumber" fasting days. However, few people know how many calories are in pickled cucumbers and whether they can be used as a substitute for fresh cucumbers in terms of their health benefits.

Calorie content, composition and beneficial properties of pickled cucumbers

Cucumbers are considered low-calorie foods. 100 grams of salted cucumbers contain only 11 kcal. This remarkably low calorie content is due to the vegetable's chemical composition, which contains approximately 1.7 grams of carbohydrates, and even less protein and fat—about 0.3 grams and 0.2 grams, respectively. These figures may vary slightly depending on the plant variety and growing conditions. Dietary fiber is 0.8 grams, ash is 3.9 grams, and organic acids are 0.7 grams. Furthermore, cucumbers are 95-97% water.

Cucumbers contain vitamins A, B1, B2, C, E, and PP. Micronutrients include iron, essential for the circulatory system, and iodine, which is involved in all metabolic processes. Macronutrients are more abundant in cucumbers: potassium, calcium, magnesium, phosphorus, and especially sodium. The salts in this component help pregnant women cope with morning sickness.

During pickling, fermentation, under the influence of the sugars contained in cucumbers, produces lactic acid. This acid lowers blood lipids, stimulates circulation, and normalizes high blood pressure. Beneficial bacteria entering the intestinal tract promote a healthy digestive system.

Differences in nutritional and energy value of other types of cucumbers

Consuming fresh, lightly salted, and pickled cucumbers, as well as cucumber juice, has different effects, as the proportions of the components they contain differ.

Fresh

The energy value of fresh cucumbers is higher (14-15 kcal) than that of pickled cucumbers. However, the difference is so insignificant that, given their other nutritional qualities, fresh cucumbers are more often used in various diets. Carbohydrates (2.5 g) outweigh protein (0.8 g) and fat (0.1 g). Eating the flesh without the peel reduces the calorie content, but also reduces the nutritional value.

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Lightly salted

Lightly salted cucumbers With a lower calorie content (12-13 kcal) than fresh cucumbers, they contain almost all the nutrients (vitamins, fiber, antioxidants, etc.). They saturate the brine with potassium and magnesium salts, which helps with gastrointestinal problems and hangovers. The BJU (protein, fat, carbohydrates) per 100 g of product is 0.6 g, 0.1 g, and 1.3 g.

Pickled

Pickles They improve appetite by stimulating the stomach. They are especially effective against constipation, possessing mild laxative properties. However, compared to other types of the product, they have a lower concentration of nutrients due to the use of acetic acid.

cucumber juice

All the beneficial minerals and vitamins found in fresh vegetables are also present in freshly squeezed juice, which normalizes blood pressure, improves vision, and helps with rheumatism and gout. The ratio of proteins, fats, and carbohydrates in fresh juice is 0.8 g, 0.1 g, and 2.5 g, with a total calorie content of 14 kcal.

How many pickles should you eat per day?

The daily intake of salted vegetables for an adult is 100 g, and for a child, 50 g. Since the sodium content increases significantly when salt is added during the preparation process, this factor should be taken into account, as salt also enters the body with other types of food.

These norms meet the daily sodium requirement, but excess sodium causes fluid retention in tissues and cells. A person begins to feel thirsty, and swelling develops. The kidneys work harder to correct the situation by actively producing urine and filtering excess salts. It's important not to subject the body to such stress, as failure to do so can not only impair kidney function, but also increase blood pressure, increase nervous system excitability, and impair heart function.

Doctors recommend the following standards for pregnant women:

• 2 small cucumbers per day in the first trimester;
• 1 cucumber per day in the second trimester;
• Closer to the birth - complete refusal.

It is especially not recommended to overuse fruits that have been exposed to vinegar or other organic acids, as their excess leads to various inflammatory processes in digestion and triggers stone formation.

How long can pickled cucumbers be stored?

The shelf life of store-bought and home-canned foods differs. Store-bought products can last for 3 years, but if they contain little acetic acid, they can last for 2 years. First and foremost, it's important to follow the manufacturer's recommendations and compare the current expiration date with the food product's production date.

It is recommended to consume home-canned food within a calendar year. PicklesIt's best to eat jarred vegetables without adding vinegar sooner than pickled ones. Ideally, they should be no more than 8-9 months old.

When stored for long periods, fruits lose their beneficial properties. Over time, home-canned fruits create favorable conditions for the dangerous neurotoxin botulinum toxin, which causes severe poisoning that can be fatal.

The benefits of cucumbers for weight loss

Although cucumber is low in calories, it effectively satisfies hunger (it stretches the stomach walls and promotes a feeling of fullness). The structured water it contains (also known as "live water") acts as a natural adsorbent. Regular consumption of this vegetable cleanses the body and removes accumulated toxins.

Fiber, carbohydrates, protein, vitamins, phosphorus, potassium, calcium, magnesium, and other beneficial substances promote normal digestion. Tartaric acid inhibits the conversion of carbohydrates into fat. Its effects are enhanced by exercise.

Fiber and potassium help normalize or, in some cases, loosen stools, allowing for effortless, effective cleansing of the intestines from accumulated gases and harmful substances.

Eating cucumbers with protein-rich foods helps digest them more easily, while reducing the strain on the pancreas.

Contraindications and harm of pickled cucumbers

Pickled cucumbers can be harmful to people with gastrointestinal conditions and high acidity. They are contraindicated for those who suffer from:

• gastritis;
• gastric ulcer and duodenal ulcer;
• enteritis;
• colitis;
• enterocolitis.

If you have an intestinal disorder, it is recommended to refrain from eating vegetables due to their slight laxative effect.

High salt concentrations slow down the body's metabolism, causing salt to accumulate. This leads to muscle pain and musculoskeletal disorders. Therefore, pickles are not recommended for people suffering from salt deposits in joints and tissues.

There may be a risk of complications associated with hypertension and atherosclerosis. Pickled cucumbers can cause a sharp drop in blood pressure. If you have heart disease, the risk of heart attacks and strokes increases.

People with an underactive thyroid, gouty rheumatism, nephritis, and pyelonephritis should avoid pickles. They can also be harmful to those with urolithiasis and cholecystitis.

A fondness for salty treats can damage tooth enamel, which is eroded by lactic acid produced during fermentation.

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Recipes for pickling low-calorie crispy cucumbers

Recipe #1. For a 3-liter jar you will need:

• medium-sized, firm cucumbers;
• garlic – 2-3 cloves;
• cherry branches – 3 pcs.;
• horseradish leaves – 2 pcs.;
• dill inflorescences – 2 pcs.
• currant leaves – 3 pcs.

For the brine:

• 1 liter of purified water;
• 2 incomplete tablespoons of salt.

Place the herbs and sliced ​​garlic in the bottom of the jar, add the cucumbers, pour in the prepared solution, close the jar with a plastic lid, and leave at a room temperature no higher than 18°C. When the lid puffs up (the cucumbers have fermented), open it. After 12 hours, close the jar again and refrigerate.

Recipe #2. You will need:

• fresh cucumbers – 5 kg;
• red pepper – 10 g;
• horseradish root – 1-2 pcs.
• head of garlic – 1 pc.;
• marjoram leaves – 5 pcs.;
• tarragon sprigs – 2-3 pcs.;
• green dill – 50 g.

For the brine:

• water – 5 l;
• salt – 300 g.

Prepare the brine: boil water, add salt, cool, and strain through cheesecloth. Cover the cucumbers completely with water and place a weight on top.

Recipe #3. You will need:

• fresh pickled cucumbers – 5 kg;
• dill umbrellas – 5 pcs.;
• garlic cloves – 5 pcs.;
• currant leaves – 20 pcs.;
• bay leaf – 8 pcs.;
• red and black pepper – to taste.

For the brine:

• salt – 400 g;
• water – 5 l.

Pour brine over the cucumbers (2 tablespoons salt per 1 liter of water) and leave under a weight for 2 days. Then remove the spices, strain the brine, and rinse the cucumbers. Place all the specified herbs and spices (along with bay leaves and peppercorns) in clean jars, pour hot brine over them, and seal with nylon lids.

Answers to frequently asked questions

Low-calorie pickles have a beneficial effect on digestion and metabolism. They can be included in a daily weight-loss diet, but only in limited quantities compared to fresh vegetables, as salt causes fluid retention. Unless there are contraindications, moderate consumption will be beneficial and add variety to your diet.