Iron & Vitamin Boost: The Nutrient Profile of Mixed Vegetables in Pickle

While the pickling process can leach some water-soluble vitamins (like Vitamin C), it also preserves and makes others more bioavailable.

The vegetables in mixed pickle—carrots, cauliflower, beans—retain their fiber and minerals like iron, potassium, and magnesium. The fermentation process can actually increase the B-vitamin content and produce organic acids that improve the absorption of minerals like iron.

The oil used in preservation helps the body absorb fat-soluble vitamins A (from carrots), D, E, and K. Turmeric adds its own potent compound, curcumin.

Think of pickle as a concentrated source of certain nutrients from vegetables, preserved for year-round consumption. To get the most nutritional variety, choose pickles with a diverse vegetable mix from a quality-focused mixed pickle.