1 serving (150 grams) contains 50 calories, 1.0 grams of protein, 0.2 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
78.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1261.8 mg | 54% | |
| Total Carbohydrates | 15.8 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 7.9 g | ||
| protein | 1.6 g | 3% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.3 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 236.6 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 salad
Pickled Vegetable Salad is a tangy and vibrant dish found in various cuisines, from Eastern European to East Asian. Typically, it includes vegetables like cucumbers, carrots, radishes, cabbage, and bell peppers, preserved in a brine of vinegar, water, salt, and often spices such as dill, garlic, or chili. This technique not only enhances flavor but also extends shelf life. Rich in probiotics due to fermentation, pickled vegetables support gut health and digestion. They are low in calories and provide essential vitamins and minerals like vitamin C and potassium. However, the dish can be high in sodium, depending on the brining process, which may not be suitable for those monitoring salt intake. Whether served as a side dish or topping, Pickled Vegetable Salad adds a unique zest to meals while offering nutritional benefits in moderation.
