6 Health Benefits Of Achaar You Probably Didn't Know

Pickles have long been a cherished tradition in our homes, crafted with a variety of flavours and ingredients. They are preserved foods consisting of chopped vegetables or fruits combined with vinegar and spices. These spices not only enhance the pickle’s flavour but also boost its nutritional value. However, did you know that pickles offer more benefits beyond simply adding taste to your meals?

Let’s take a look:

1. Source of Probiotics:Eating pickles can protect you from digestive problems. Fermented foods like pickles are essentially probiotic superfoods, packed with beneficial bacteria that can enhance the health of your gut microbiome and promote the growth of healthy gut bacteria. Opting for fermented pickles over vinegar-pickled varieties ensures maximum benefits.
2. Contains Antioxidant: Antioxidants are essential micronutrients that defend the body against free radical damage. By using unripe and raw fruits and vegetables, pickles retain their antioxidants. Since these ingredients are stored raw without cooking, pickles become rich in antioxidants, which combat free radicals and can potentially reverse the ageing process. Eating antioxidant-rich foods like pickles can protect our health from the effects of cellular metabolism.
3. Packed with Vitamins And Minerals:  In addition to unripe vegetables, Aachar also incorporates various leafy greens like coriander, fenugreek, mint, and curry leaves. These greens are rich in essential vitamins such as Vitamins C, A, and K, as well as minerals like iron, calcium, and potassium, which may be insufficiently obtained from our regular diet. Therefore, consuming Indian pickles can help fulfil the body’s need for these vital vitamins and minerals.
4. Protects Liver: Indian pickles, especially those crafted from Gooseberry and Amla, possess hepatoprotective properties that protect the liver from potential harm. Additionally, regular consumption of these pickles can help mitigate liver damage.
5. Builds Immunity: During the preparation of Indian pickles, a significant amount of turmeric powder is commonly used. This turmeric powder contains Curcumin, a compound with anti-inflammatory properties that assist the body in defending against various bacteria and viruses. This chemical also increases the levels of a growth hormone in the brain called brain-derived neurotrophic factor (BDNF) which aids in combating various brain-related ailments, such as Alzheimer’s disease and depression.
6. Good In Pregnancy: During pregnancy, women often crave pickles for positive reasons. Pickles can help relieve nausea and vomiting, which are common during the first trimester of pregnancy. Their tart, tangy, and sour flavour can awaken taste buds and stimulate appetite. It also helps in easing morning sickness and reduces vomiting.