Using pickles along with Iranian food is one of our oldest food cultures. The basement and porch of old houses were full of all kinds of delicious pickles in the past, and this homemade seasoning is very memorable for most of us. The variety of homemade pickles is very wide. Elegant Iranian women are very creative in preparing it. The last time you ate a dish of pickled lite or pickled garlic with broth, you were probably not aware of its properties.
Pickle properties in traditional medicine
Some believe that pickles are more popular among Iranian people. It is interesting to know that this food has an ancient history and the people of Mesopotamia used to pickle it at that time. **** years ago, for the first time, Indians made pickles from a kind of Indian cucumber and gradually introduced it to the Middle East, Europe and America. Today, pickles are consumed in many countries, but the people of the Middle East are big fans of it. They invented a wide variety in this field. As you know, pickle is a combination of fruits and vegetables with vinegar and is considered a kind of fermented food. Since heat is not used in the process of producing pickles, vitamin C in vegetables is completely preserved. Apple cider vinegar is a kind of useful acidic substance that helps regulate blood pressure.
In traditional medicine, the consumption of apple and grape vinegar is highly emphasized and experts recommend that you eat it immediately after a meal. Eating pickle with food reduces the absorption of simple carbohydrates, and the apple vinegar in it helps to lose weight and control body fat.
Garlic Pickled Properties
Pickled garlic is one of the most popular. Most of you have at least this type of pickle at home and you probably go for it on weekends. Caramelized and soft garlics have a pleasant aroma, and the older this pickle is, the more people like it. As we said, adding vinegar to pickles not only does no harm to the body, but also helps regulate sugar and fat. If you use pickled salt and vinegar in large quantities, it will cause the formation of toxic substances such as nitrates, which seriously threaten the kidney and liver. Vitamin C, vitamin B, phosphorus, potassium and iron in pickled garlic. It is completely preserved. Garlic has many properties, the most important of which is regulating blood pressure. Low-salt pickled garlic is very useful for people with high blood pressure. The sulfur compounds in garlic cause gas production in the stomach during the digestion process and make the mouth smell bad. Despite having this sulfur compound, pickled garlic has less smell.
Pickled garlic is very appetizing, helps purify the blood and cleanses the bile and liver. Pickled garlic causes slow digestion of food, and its antiseptic property destroys bacteria in the digestive system. Consumption of garlic during illness helps to strengthen the body's immune system, and the anti-inflammatory and anti-cancer properties of garlic are completely preserved in its pickle. /p>
Benefits of salty pickle
Sour pickle is made in early autumn and various vegetables are used in it. This pickled pie is most common in Iranian cuisine and is considered a ready-made salad with food. Apple vinegar, salt, and spices are usually used to prepare this pickle. By consuming this pickle, you will benefit from the properties of different vegetables. The most important ingredient in pickles is vinegar, and its acetic acid prevents the growth of microorganisms and prevents food spoilage. A container of pickles stays healthy for a long time outside the refrigerator. Of course, it is better to keep it in a cool place. It is interesting to know that acetic acid increases the absorption of calcium and is directly related to the increase in the body's metabolism. The main vegetables in pickles are cabbage. Cauliflower has many antioxidants and vitamins that help reduce heart diseases and types of cancer. Cauliflower has an effective substance called choline, which plays a role in the health of the nervous system. About the consumption of pickles, it is necessary to say that bulk and open pickles sold in local markets are not healthy. Most of these pickles are moldy and contaminated. If you don't have enough time to prepare homemade pickles, it is better to use factory and healthy pickles.
The properties of red cabbage
Chop the cabbage and put it in a clean and dry jar with salt and vinegar and put it in a clean and dry jar a week later. open Note that the vinegar completely covers the surface of the cabbage. Red cabbage has lutein and zeaxanthin compounds that protect the retina from ultraviolet rays. Consuming red cabbage in a pickle or salad will ensure the health of your eyes. Red cabbage is high in fiber and consuming it raw may make you bloated. Its pickle reduces the problems of indigestion and constipation and helps to heal stomach ulcers. Red vegetables like red cabbage help to make red blood cells and increase blood circulation in the body. Red cabbage also contains significant amounts of potassium and is useful for regulating blood pressure. Consuming pickled red cabbage is effective in reducing uric acid and bad blood cholesterol because it is rich in sulfur compounds.