1 serving (50 grams) contains 25 calories, 1.0 grams of protein, 0.2 grams of fat, and 5.0 grams of carbohydrates.
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Nutrition Information
Calories |
118.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2839.1 mg | 123% | |
| Total Carbohydrates | 23.7 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 11.8 g | ||
| protein | 4.7 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 94.6 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 473.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Japanese preserved vegetables
Japanese preserved vegetables, known as tsukemono, are a staple in traditional Japanese cuisine. They are made by pickling vegetables such as cucumbers, daikon radishes, eggplants, or plums through various methods, including salt, brine, vinegar, or rice bran fermentation. Tsukemono is prized for its ability to enhance flavor, providing a balance of acidity, umami, and crunch to meals. Rich in probiotics from fermentation, these vegetables support gut health and digestion. They are often low in calories and fat, making them a nutritious addition to meals. However, some varieties can be high in sodium due to the preservation process, so moderation is key for those monitoring salt intake. As colorful accompaniments to rice dishes, bento boxes, or sushi, Japanese preserved vegetables not only add nutritional benefits but also reflect the artistry and tradition of Japanese culinary practices.
