1 serving (50 grams) contains 10 calories, 0.5 grams of protein, 0.1 grams of fat, and 2.0 grams of carbohydrates.
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Nutrition Information
Calories |
47.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1892.7 mg | 82% | |
| Total Carbohydrates | 9.5 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.7 g | ||
| protein | 2.4 g | 4% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 71.0 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 354.9 mg | 7% | |
* 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 tsukemono
Tsukemono, or Japanese pickles, are a traditional side dish made by preserving vegetables like cucumbers, radishes, cabbage, or plums using methods such as salt, vinegar, or rice bran fermentation. A staple of Japanese cuisine, these colorful and flavorful pickles are often served with rice, miso soup, or tea to enhance meals and provide balance. Rich in probiotics when fermented, tsukemono can support gut health and digestion, while being naturally low in calories. The high levels of vitamins and minerals from the preserved vegetables make them a nutritious addition to any plate. However, many types of tsukemono are high in sodium due to the use of salt in the preservation process, which could be a concern for individuals monitoring their intake. Despite this, tsukemono remains a culturally important and health-conscious condiment that highlights the simplicity and harmony of Japanese cooking traditions.
