The long list of vitamins includes Vitamin A, Vitamin B, Vitamin B-12, Vitamin C, Vitamin E, Vitamin K, riboflavin, niacin, thiamin and folate. Indian pickles abound in phosphorus, iron, magnesium, sodium and potassium. The health benefits of pickles include the supply of necessary antioxidants, probiotics which are the gut-friendly antibiotics, helps in digestion, improve haemoglobin levels in anaemic people. There are some pickles which aid in controlling blood pressure and have hepatoprotective properties.
Chutney and their health benefits Chutneys are a universal component of Indian cuisine, and some of the most common flavours added to the chutneys include ginger, garlic, onion, salt, sugar and tamarind. Homemade chutneys prepared in almost all Indian households can be preserved for about a week in the refrigerator. Chutneys are filled with vitamins along with other nutrients, and less usage of oil makes it fat-free. They are rich in antioxidants, and sometimes fresh leaves are added to ensure the inclusion of chlorophyll.
Just like pickles, chutneys also offer a wide range of advantages for one s health. It provides the body needful amount of antioxidants which are the micronutrients that aid in protecting the body from the free radicals. These free radicals are a type of unstable chemicals being generated at the time of cellular metabolism and react with the cells and cause damage to the DNA. The DNA then becomes unstable and gives way to the production of more free radicals which can be controlled by the consumption of antioxidants. The chutneys also supply the body with all the vitamins, minerals and other micronutrients which are necessary for sustaining healthy living. To conclude, both pickles, as well as chutneys, are a significant part of Indian food habits. Both of these items have a great taste and offer a wide variety of health aids which testifies to their consumption on a regular basis.