1 serving (100 grams) contains 25 calories, 1.0 grams of protein, 0.1 grams of fat, and 5.0 grams of carbohydrates.
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Nutrition Information
Calories |
59.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2857.1 mg | 124% | |
| Total Carbohydrates | 11.9 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Sugars | 7.1 g | ||
| protein | 2.4 g | 4% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 71.4 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 357.1 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 Picked vegetables
Picked vegetables are a versatile and tangy addition to meals, originating from various global cuisines such as Korean, Indian, and Eastern European traditions. Commonly pickled vegetables include cucumbers, carrots, radishes, and cabbage, preserved in a solution of vinegar, water, salt, and spices. Rich in probiotics, fermented pickles support gut health and digestion when naturally prepared. They often contain vitamins like C and antioxidants, helping boost the immune system. However, store-bought pickles may be high in sodium, which can contribute to high blood pressure if consumed excessively. Pickling extends shelf life and enhances flavors, making these vegetables a sought-after topping or side dish. While celebrated for their zest and nutritional benefits, moderation is key to balancing the potential downsides, such as elevated sodium levels. Whether enjoyed with sandwiches, rice bowls, or charcuterie boards, pickled vegetables bring a unique mix of health and flavor to the table.
