In a Pickle: Benefits of Fermented Cucumbers

Craving a pickle? Go ahead and take a bite. Fermented vegetables are a healthy choice for a snack.

Cucumber pickles are the most commonly consumed fermented vegetable in the United States, with Americans consuming more than 9 pounds of all types of pickles per person each year. Pickles are fat free, cholesterol free, low in calories, and a good source of vitamin K.

But there’s not much scientific evidence that tells us whether fermented cucumbers are more healthful than raw ones.

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