One of the useful ingredients used in the preparation of pickles are vegetables and fruits that have many nutritional properties. Heat is not used in the preparation of pickles, so their nutritional properties are preserved. The sour taste of pickles can be due to the acid produced during fermentation. The fermentation process is due to the activity of lactobacillus bacteria, which causes the production of group B vitamins that play a large role in the health of the digestive system. Vinegar is used to prepare pickles. Vinegar reduces blood sugar and slows down the absorption of carbohydrates after eating and prevents blood sugar from rising. Mona pickles are prepared from fresh and high-quality raw materials, and no chemical additives or preservatives are used during the preparation process.
Nutritional value table for 30 g of Pickled Spicy Vegetables (Bandari):
Energy
4.677 Kcal
Sugar loaf
0.435 g
Fat
0.033 g
Salt
0.856 g
Fatty Acid
0
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