1 serving (100 grams) contains 20 calories, 0.5 grams of protein, 0.1 grams of fat, and 4.0 grams of carbohydrates.
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Nutrition Information
Calories |
47.6 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904.8 mg | 82% | |
| Total Carbohydrates | 9.5 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.8 g | ||
| protein | 1.2 g | 2% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 35.7 mg | 2% | |
| Iron | 0.7 mg | 3% | |
| Potassium | 238.1 mg | 5% | |
* 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 vegetable
Pickled vegetables are a tangy, flavorful food made by preserving fresh vegetables in a mixture of vinegar, salt, and spices. Found across many cuisines worldwide—such as kimchi in Korean cuisine, sauerkraut in German dishes, and giardiniera in Italian recipes—this preservation method originates from ancient techniques used to extend the shelf life of produce. Pickling enhances the vegetables with a sour and acidic taste, while often maintaining their original crunch. Nutritionally, pickled vegetables are rich in probiotics when fermented, promoting gut health and aiding digestion. They also retain many of the vitamins and minerals of raw vegetables, such as vitamin C and fiber. However, pickled varieties can be high in sodium, which may not be ideal for individuals on a low-salt diet. Enjoy pickled vegetables as a zesty condiment, side dish, or topping, but balance them with fresh foods to maintain a healthy, nutrient-rich diet.
