Pickles The process of pickling is defined as the process of placing the food in a particular mixture in order to pick it up. There are many prominent examples of this process, including cucumber pickling, radishes, flowers, carrots, chili, olives, beans, and many other foods. Pickles are a companion to some foods; they are met with unrivaled demand from different people, resulting in their benefit and harm at the same time, as follows. According to the US Department of Agriculture, one cup of pickled cucumbers, equivalent to approximately 23 pieces, contains a variety of food groups, including fat, carbohydrates, proteins and fiber, with saturated fat and cholesterol. That these food groups vary greatly in their proportions, and this leads us to clarify the benefits and disadvantages of pickles. However, in some cases, especially if the person has some diseases, he should consult with the doctor before taking them. The benefits of pickles add a very delicious flavor to the food. Make vegetables easier to digest. Relieves greatly damage caused by liver damage, or some chemicals. Helps control diabetes, according to some studies conducted in the USA. Fresh pickles supply the human body with many important minerals and vitamins that the body needs, mainly vitamins C, K, A, along with some important elements such as iron, calcium and potassium, besides folic acid. These elements help protect the human body from Many diseases such as anemia, as well as strengthening the immune system in the human body, and enhance the ability of vision, and strengthen bones.