Pickled cucumber: caloric content and methods of its calculation, as well as useful properties of this vegetable
Cucumber - one of the oldest agriculturalcultures. The first to grow it began the inhabitants of the Indian peninsula. In this region one can still meet wild relatives of a cucumber. Their fruits are small in size and are not used for food because of the characteristic bitter taste.
Where did the cucumber come from?
The first Europeans, who began to grow cucumbers,were the Greeks. From them, knowledge of this valuable agricultural crop came to the Romans. Later, the vegetable began to spread across middle Europe, from where it was brought to Russia.
Useful properties of cucumber
Cucumber fruits are the most valuable product of dietarynutrition, in which there are various micro- and macroelements, vitamins B, C, and PP, as well as carnitine. Like any other vegetable, the cucumber contains a lot of fiber. It is necessary for the human body as a regulator of the work of the intestine and a means by which the body is able to get rid of excess cholesterol.
Cucumbers contain a large number of differentnatural chemical compounds. In particular, they contain iodine in an easily accessible form for human absorption. Scientists have found that people who regularly eat cucumbers have a healthier cardiovascular system and a thyroid gland.
The juice of this vegetable is rich in substances that stimulateappetite and acidity-increasing gastric juice. Potassium, which is also abundant in this product, is able to favorably affect the work of the kidneys and heart muscle.
And finally - good news for those who want to lose weight. Cucumber 95-97% consists of water, so its energy value is low. The benefits that the human body receives from substances contained in green fruits is priceless, and the calorie content of one cucumber is minimal.
What determines the calorie content of pickled cucumbers?
Pretty common in our country food -pickled cucumber. The calorie content of such a vegetable is slightly higher than that of a fresh one. This is due to the addition of various substances in the brine, prolonging the shelf life of the product - sugar, vinegar and others. But, nevertheless, the caloric content of pickled cucumbers is also small. It is necessary to know that during heat treatment a part of useful substances is destroyed, therefore fresh vegetable is more useful than cucumber pickled. Caloric content of a fresh vegetable is about 13-15 kcal per 100 g of product.
How to know the calorie content of a single vegetable?
Energy value of pickled cucumbersdepends on what exactly and how much was added to the marinade. In this respect, it is easier to find out the energy value of food products that produce pickled cucumber. Calorie content of one hundred grams of product is indicated on the package, also information on the mass of the purchased product can be found there. Dividing the total weight of the product by the number of cucumbers, you can get an approximate mass of one cucumber, and then find out its caloric value, using the formula:
X = (Mor * K100) / 100 g, where:
X - the number of calories in one pickled cucumber;
Could - the mass of the cucumber for which the energy value is calculated;
K100 - the caloric content of 100 g of the product indicated on the package.
Many housewives love to do this themselvesproduct, like pickled cucumber. Caloric value can be calculated and in this case, however, it is necessary to take care of this in advance, at the stage of cooking. We should weigh all the products used for marinade, including cucumbers themselves, get acquainted with their caloric content, indicated on the package, and on this basis calculate the energy value of home-made sunset.
