1 serving (100 grams) contains 50 calories, 2.0 grams of protein, 0.5 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
119.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2857.1 mg | 124% | |
| Total Carbohydrates | 23.8 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 4.8 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 476.2 mg | 10% | |
* 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 Preserved vegetables
Preserved vegetables are a diverse category of foods made by fermenting, pickling, salting, or drying fresh produce. Common varieties include kimchi, sauerkraut, pickled cucumbers, and dried radishes, originating from culinary traditions worldwide, such as Korean, German, and Mediterranean cuisines. These preservation methods often enhance shelf life while retaining or even boosting nutrients. For example, lactic acid fermentation in kimchi and sauerkraut supports gut health by introducing probiotics. Preserved vegetables are typically high in vitamins like C and K and may contain antioxidants. However, some methods, such as pickling in brine, can increase sodium content significantly, which may be a concern for individuals managing blood pressure. Moderation and pairing with fresh, low-sodium ingredients can balance their nutritional profile. Whether used as condiments, side dishes, or snacks, preserved vegetables offer bold flavors and a connection to global food traditions.
