The Champion Gherkin

A millennia vegetable grown on the heights of the Himalayas and India, the gherkin is a cucumber harvested before maturity and then dipped in a mixture of vinegar and herbs to become a pickle. It has the same properties as cucumber: few energy constituents (almost no lipid, carbohydrate or protein), it is however a perfect partner for low calorie diets by its content of 16 calories per 100 grams. With its acidic flavor, it brings spice to your salads to avoid the weariness of a diet. Recognized as a food with low glycemic index, it does not act on the production of insulin, known for storing fat. Consuming a reasonable amount of gherkins regularly would therefore have a positive impact on the silhouette.

The action of the pickle on digestion

Because of its high concentration of acidity, the gherkin is an excellent stimulant of the digestive system. Tasted at the beginning of a meal, it is a stimulator of gastric and digestive secretions while whetting the appetite. The gherkin facilitates the digestion of lazy digestive systems. Because of its high sodium content (nearly 700 milligrams per 100 grams), salt is used to make it degrain before vinegar, it is not recommended for people on a low sodium diet or suffering from high blood pressure. consume too much.

Antioxidants of pickle

If you learn to consume it judiciously, the pickle contains an excellent source of different antioxidants: phenolic compounds, on the one hand, which act on the free radicals of the diet, and peroxidase, on the other hand, a protein known for its actions on blood triglycerides, "bad" cholesterol and diabetes while protecting the tissues from oxidative stress. The pickle is therefore a daily ally to limit the risk of developing coronary heart disease, cancer or skin aging.