The primary difference between pickle and chutney lies in the fact
that pickles are meant to be preserved for months together while
chutneys are devoid of preservatives and are required to be consumed
very soon. Both of these food items proffer a host of health benefits
including an optimum supply of all the needful minerals and vitamins
along with the antioxidants. Some of the ingredients present in the pickle and chutney help in controlling high blood pressure, diabetes, improves digestion and immunity.
Pickles and the process of preparing the pickles
Bachelor of Ayurveda, Medicine and Surgery (BAMS)
Ayurveda, Kanpur
•
17 years experience
The process of making pickles is known to have originated in India, and it was the most viable way of preserving food items so that it can be stored for future usage. The process started as a means of preserving those food items, which are not available all through the year. The conventional means of preparing pickles in oriental style incorporates the usage of ingredients like oil, salt, chilli powder along with other condiments. The ingredients are mixed as per the set proportions, and there are many health benefits of eating pickles on a regular basis.
As per the reports of NSDA, pickles contain moisture, energy, fat, protein, carbohydrates, fibres, vitamins and sugar. The long list of vitamins includes Vitamin A, Vitamin B, Vitamin B-12, Vitamin C,
Vitamin E, Vitamin K, riboflavin, niacin, thiamin, and folate. Indian
pickles abound in phosphorus, iron, magnesium, sodium and potassium. The
health benefits of pickles include the supply of necessary
antioxidants, probiotics which are the gut-friendly antibiotics, helps
in digestion, improve haemoglobin levels in anaemic people. There are some pickles which aid in controlling blood pressure levels and have hepatoprotective properties.
Chutney and their health benefits
Chutneys are a ubiquitous component of Indian cuisine, and some of the most common flavours added to the chutneys include ginger, garlic, onion salt, sugar and tamarind among others. Homemade chutneys prepared in almost all Indian households can be preserved for about a week in the refrigerator. Chutneys are filled with vitamins along with other nutrients, and less usage of oil makes it fat-free. They are rich in antioxidants, and sometimes fresh leaves are added to ensure inclusion of chlorophyll.
Chutneys are a ubiquitous component of Indian cuisine, and some of the most common flavours added to the chutneys include ginger, garlic, onion salt, sugar and tamarind among others. Homemade chutneys prepared in almost all Indian households can be preserved for about a week in the refrigerator. Chutneys are filled with vitamins along with other nutrients, and less usage of oil makes it fat-free. They are rich in antioxidants, and sometimes fresh leaves are added to ensure inclusion of chlorophyll.
Just like pickles, chutneys also offer a wide range of advantages for one’s health. It provides the body
with the needful amount of antioxidants which are the micronutrients
that aid in protecting the body from the free radicals. These free
radicals are a type of unstable chemicals being generated at the time of
cellular metabolism and react with the cells and cause damage to the
DNA. The DNA then becomes unstable and gives way to the
production of more free radicals which can be controlled by the
consumption of antioxidants. The chutneys also supply the body with all
the vitamins, minerals and other micronutrients which are necessary for
sustaining healthy living.
To conclude, both pickles, as well as chutneys, are a
significant part of the Indian food habits. Both of these items have a
great taste and offer a wide variety of health aids which testifies to
their consumption on a regular basis.
கருத்துரையிடுக Facebook Disqus