Nutritional value of pickles

Cucumber is a common dish in life that can be eaten in many different ways. This vegetable is crisp and tender, and contains a lot of water and nutrients that are beneficial to the human body. Every autumn, many people process cucumbers into pickles for winter consumption. This pickle is not only sour and delicious, but also has important therapeutic effects. If you are interested in pickles, quickly come with me to see what the nutritional value of pickles is.

Nutritional value of pickles

1. There are a lot of enzymes in pickles

The main ingredient of pickled cucumbers is fresh cucumbers, which contain a large amount of cucumber enzymes. This substance can protect the liver and improve the liver's detoxification ability after entering the human body. It has a good preventive and alleviating effect on hepatitis, cirrhosis and ascites.

2. Pickles can eliminate food stagnation

Pickled cucumbers not only taste sour and attractive, but also increase the secretion of digestive juices in the human body. They have an excellent effect in eliminating food accumulation that is easy to occur in people in winter. In addition, pickled cucumbers can promote digestion while accelerating the formation of stool, and they also have a good effect on relieving constipation.

3. Pickles contain a variety of amino acids

There are many amino acids in pickles, and the content of glutamic acid and lysine is very high. These substances have obvious protective effects on human blood vessels. They can soften blood vessels, increase blood vessel elasticity, and increase blood flow. They have preventive and alleviating effects on high blood pressure, hyperlipidemia, arteriosclerosis, coronary disease and other cardiovascular and cerebrovascular diseases.