The beta-carotene in pickles is connected to a lower risk of certain forms of heart disease. Eating foods that are rich in carotenoids, such a beta-carotene, is correlated with a lower risk of heart disease and a generally healthy heart.
Are There Health Benefits to Eating Pickles?
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- Vitamin C 2%
- Iron 6%
- Vitamin B6 0%
- Magnesium 0%
- Calcium 7%
- Vitamin D 0%
- Cobalamin 0%
- Vitamin A 6%
There are a wide variety of foods people pickle, from fermented vegetable products to the standard, brined cucumbers that are common on burgers. When you’re considering the healthiness of pickles, you’re most likely thinking about the spears, slices, or whole, small cucumbers that have been soaked in vinegar, salt, and spices.
Cucumber pickles are by far the most common type in the U.S., and they’re easily found in every grocery store and many restaurants. These salty, sour snacks are purported to have a number of health benefits. However, while science has supported some of these claims, pickles may also affect some people negatively.
Nutrition Information
A quarter-cup serving of pickles contains:
- Calories: 4
- Protein: Less than 1 gram
- Fat: Less than 1 gram
- Carbohydrates: 1 gram
- Fiber: Less than 1 gram
- Sugar: Less than 1 gram
Pickles are an excellent source of:
Cucumber pickles are a great source of the antioxidant beta-carotene. Beta-carotene has been linked to a lower risk of a number of chronic conditions, including age-related macular degeneration and Type 2 diabetes.
Potential Health Benefits of Pickles
Pickles are a rich source of vitamins and minerals. Research has found a number of potential health benefits to eating pickles, such as:
The beta-carotene in pickles is connected to a lower risk of certain forms of heart disease. Eating foods that are rich in carotenoids, such a beta-carotene, is correlated with a lower risk of heart disease and a generally healthy heart.
Reduce Cell Damage
The antioxidants in pickles have a number of benefits. The way they reduce damage-causing free radicals appears to have minor effects on general health. Studies have shown that regularly eating foods with beta-carotene may help improve cognition in people over age 65. These same studies found that eating diets high in antioxidants appeared to be more effective than simply taking antioxidant supplements. This makes pickles an excellent resource for people looking to get more antioxidants naturally.
Aid Weight Loss
Cucumber pickles are a low-calorie food. Because of their high water content, they may help you feel fuller longer. Pickles also contain vinegar, which has been linked to reduced appetite as well. Vinegar may slow the rate at which your digestive system absorbs carbohydrates. This can also help reduce insulin spikes, keeping your energy levels stable and reducing the insulin drop that triggers hunger.
Potential Risks of Pickles
Because pickles may contain large amounts of sodium, you should consult with your doctor before significantly increasing how many pickles you eat. Consider the following before adding large amounts of pickles to your diet:
Blood Pressure Concerns
Pickles are very high in sodium because it’s an important part of the brining process. Consuming too much salt in your daily diet can contribute to high blood pressure. Anyone who is on blood pressure medication or looking to reduce their sodium intake should eat pickles in moderation or look for low sodium options.
Liver and Kidney Stress
Eating too much sodium can cause your kidneys and liver to work harder. Furthermore, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.
Diets high in sodium may increase your risk of gastric cancer. High salt intake may damage your stomach directly, leading to cancer, or it may lead to infections and ulcers that eventually become cancerous.
Diets high in sodium may be connected to an increased risk of osteoporosis. If you are not getting enough calcium, high amounts of sodium can further leach the mineral out of your bones, leading to weaker bones and a risk of osteoporosis.
Show Sources
BMC Gastroenterology: “Effect of apple cider vinegar on delayed gastric emptying in patients with type 1 diabetes mellitus: a pilot study.”
ESHA Research, Inc., Salem, Oregon.
Experimental and Clinical Sciences: “An update on the potential health benefits of carotenes.”
FoodData Central: “Cucumber pickles, dill.”
Harvard School of Public Health: “Antioxidants.”
International Journal of Obesity: “Influence of the tolerability of vinegar as an oral source of short-chain fatty acids on appetite control and food intake.”
Journal of Nutrition: “β-Carotene, Carotenoids and the Prevention of Coronary Heart Disease.”
National Institutes of Health: “How the body regulates salt levels.”
PBS: History in a Jar: The Story of Pickles.”
World Journal of Gastroenterology: “Review of salt consumption and stomach cancer risk: Epidemiological and biological evidence.”
What Pickles Can Do for Your Health
Pickles do more than add a crunchy, tangy bite to your favorite sandwich or burger. Pickled cucumbers also pack loads of vitamins and minerals in their vinegary brine.
Cucumbers are native to India, where they’ve been eaten since before written history. Christopher Columbus brought cucumbers to the Americas in the 15th century. People began pickling them about 4,000 years ago as a way to preserve them and to extend their shelf life for transport.
Today, you can pickle cucumbers yourself. Grocers sell lots of varieties, including whole dill pickles, sliced sweet pickles, and sour spears.
Nutritional Profile
Like most vegetables, pickles are almost all water and have very little fat or protein. They also have a high concentration of vitamins because the salty brine draws out the water from the pickles.
Their nutritional values vary depending on the type. For example, a whole dill pickle has about:
- 20% of the daily recommended amount of vitamin K, which helps your blood clot and keeps your bones strong
- 6% of the calcium adults need for strong bones and teeth and healthy nerves
- 6% of your daily requirement of potassium, which helps your nerves work right
- 3%-4% of your daily requirement of vitamin C, an antioxidant that protects your cells from damage
- 1% of the daily value for vitamin A, important for your vision, immune system, and a healthy pregnancy
If you prefer a smaller serving of pickles, a half cup of sliced sweet bread and butter pickles has:
- More than 3% of your daily value for vitamin A
- About 1/3 of your daily requirement of vitamin K
- About 4% of the calcium for the day
- About 2% of your daily requirement of potassium
Fermented Pickles
Fermented foods like kefir, kimchi, and miso can help keep your gut healthy. But most pickles on grocery shelves are not fermented, which uses yeast, bacteria, and other microbes to preserve foods. Instead, pickles often get their sharp tang from soaking in a brine of vinegar and spices.
For fermented pickles, try a health food store or make them yourself. Look for labels that say “naturally fermented.” When you open the jar, you should see bubbles on the surface, a sign of live bacteria inside.
Health Benefits
Helps digestion. Fermented pickles are full of good bacteria called probiotics, which are important for gut health.
Fights diseases. Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A. Carotene is a powerful compound that’s been shown to help lower your chances of dying of heart disease, stroke, cancer, respiratory diseases, and other conditions.
May ease muscle cramps. Some athletes swear by pickle juice after exercise to quickly replace lost electrolytes. One study found that pickle juice may work slightly better than water to relieve muscle cramps. But the evidence is weak.
Curb sugar spikes. Pickle juice, specifically the vinegar in it, may help keep your blood sugar levels even. That may benefit people who are at risk for diabetes.
What to Watch For
A big drawback with pickles is that they’re brimming with salt. Just one large dill pickle has more than 2/3 of the ideal amount of sodium an average adult should have for the whole day. Too much salt in your diet can raise your blood pressure, which in turn ups your chances for heart attack, stroke, diabetes, and kidney disease. Sodium also can leach calcium from your bones. That can weaken your bones and raises your risk for a broken bone.
How to Pickle at Home
There are two main ways to make pickles yourself. One way is to brine them in vinegar. The other way is to ferment the cucumbers with just salt and water. No matter the method, follow these general tips:
- Pick cucumbers that are fresh, firm, and damage-free.
- Use canning or pickling salt. Other salts cloud up the brine.
- Add dill seed, horseradish, mustard seed, garlic, and any other spices.
- Follow boiling and canning instructions carefully to prevent bad bacteria from growing inside.
- Keep pickles in sealed jars for several weeks before you eat them.
Show Sources
Massachusetts Executive Office of Energy and Environmental Affairs: “History of Pickling.”
Texas A&M University Horticultural Department: “Pickles and Salads Owe a Debt to India.”
National Institutes of Health Office of Dietary Supplements: “Vitamin A,” “Calcium,” ”Potassium,” “Vitamin C,” “Vitamin K.”
U.S. Department of Agriculture Agricultural Research Service: “Basic Report: 11937, Pickles, Cucumber, Dill or Kosher Dill,” “Basic Report: 11940, Pickles, Cucumber, Sweet (Includes Bread and Butter Pickles).”
Exploratorium: “Fascinating Pickle Facts.”
University of Missouri Extension: “How to Pickle.”
Harvard Medical School: “Fermented Foods for Better Gut Health.”
Harvard T.H. Chan School of Public Health: “Salt and Sodium.”
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The FASEB Journal: “Frozen pickle juice reduces mealtime glycemia in healthy adults.”
Arthritis Foundation: “How to Eat Less Salt.”
Beverages: “Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice.”
Experimental and Clinical Sciences Journal: “An update on the potential health benefits of carotenes.”
Circulation Research: “Serum Beta Carotene and Overall Cause-Specific Mortality.”
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