Pickles are such flavour bombs, are they not? Just tasting it feels like a shock to your brain; the acidity, sourness, spice, saltiness and sometimes even sweetness! But have you wondered why we eat it in small quantities?

Indian pickles are most commonly made through the process of fermentation and this makes them a credible source of probiotics. Depending on the fruit or vegetable used, pickles contain vitamins A, C and K, minerals like sodium and potassium and also a load of antioxidants. Turmeric used to make pickles gives it an anti-inflammatory property and if mustard oil is used as an ingredient, then there is even omega-3! Also, pickles are relatively low on calories.

But the reason why we eat them in small quantities is because of its insanely high levels of sodium. Typically the recommended sodium intake for an adult is 2000-2300 mg/day. One serving of pickle has about 600 mg sodium and can go upto 850 mg too. That is nearly 1/3^rd of your daily intake!

So, if you eat pickle with every meal, your sodium intake is significantly high because even other foods you eat have salt, right? That adds up to your daily intake. If you are someone who eats at restaurants often or is a regular consumer of packaged foods, sodium content is high in these too. So your overall intake on a daily basis exceeds beyond limit which is not advisable.

High sodium intake affects calcium absorption in your body which can weaken your bones, can cause kidney stones over time, can lead to fluid retention and hypertension is a well known complication too.

So, while pickles are great, it is best to be mindful while consuming them. Also, homemade pickles are a better option than commercially produced ones because not all store-bought pickles are fermented. Rather, they are just soaked in vinegar and tempered with large quantities of oil.

To summarize, enjoy your pickles in small quantities and stick to the homemade ones as much as possible!