Nutrition & health benefits of achar

The spices, especially hing, in Indian pickles or achar assists in breaking of fat easily. They make achar rich in antioxidants that protect the body against free radicals. Asafoetida or hing used in achar is a great digestive. It also helps with respiratory disorders. It lowers sugar levels by pancreatic simulation. It also improves blood flow.

Pickling preserves the nutrition and fibre content of the vegetables and fruits by fermenting them. Since there isn’t direct heat applied most of nutritious content is preserved. In fermented pickles healthy bacteria help to break down the hard-to-digest cellulose in foods. Some natural sugar is also broken down. This assists in keeping fermented food safe and less likely to spoil. This also helps in increase of good bacteria in your gut when achar is eaten. Achar is also high in vitamin K which is great for blood clotting in case of injuries.