1 serving (50 grams) contains 18 calories, 0.2 grams of protein, 0.1 grams of fat, and 3.8 grams of carbohydrates.
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Nutrition Information
Calories |
82.8 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709.8 mg | 30% | |
| Total Carbohydrates | 17.7 g | 6% | |
| Dietary Fiber | 6.6 g | 23% | |
| Sugars | 10.6 g | ||
| protein | 1.2 g | 2% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 59.1 mg | 4% | |
| Iron | 0.7 mg | 3% | |
| Potassium | 544.2 mg | 11% | |
* 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 Pickled carrot
Pickled carrot is a tangy, crisp vegetable preparation made by preserving carrots in a mixture of vinegar, water, sugar, and salt, often with added spices like garlic, dill, or chili flakes for flavor. It is popular in various cuisines, including Vietnamese, Korean, and Mediterranean, often serving as a garnish or side dish. Pickling enhances the shelf life of carrots and adds depth to their natural sweetness and crunch. Nutritionally, pickled carrot retains many of the vitamins and minerals found in fresh carrots, such as vitamin A and potassium, while being low in calories. However, the added salt in the brine can contribute to high sodium levels, making portion control important for those monitoring their intake. Rich in probiotics from fermentation, pickled carrots can also support gut health, depending on the pickling method used. They’re a versatile and flavorful addition to salads, sandwiches, and rice dishes.
