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    Archive for the ‘pickling’ Category

    You Ask, I Answer: Pickling

    I know most pickles have a high sodium content, but I’m wondering if the vinegar and processing destroys the nutrients in the veggies.

    I know cucumbers don’t have a whole lot going for them, but pickled green beans are yummy.

    Do they have the same nutrients as unpickled green beans?

    — Jennifer Armstrong
    Via the blog

    This question doesn’t have a clear cut answer.

    Although storing vegetables in a jar of vinegar results in some nutrient losses, the amount actually lost is dependent on how long the vegetables sit in the pickling solution for.

    The first nutrients to go are the water-soluble vitamins (vitamin C and the B complex).

    However, unless these green beans are sitting in the solution for months, you are still getting a percentage of those vitamins.

    The fat soluble vitamins (in green beans’ case, K and A) remain untouched, as do the present minerals (phosphorus, potassium, manganese) and fiber.

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