1 serving (150 grams) contains 80 calories, 2.0 grams of protein, 3.0 grams of fat, and 10.0 grams of carbohydrates.
Calories |
126.2 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 4.7 g | 6% | |
Saturated Fat | 0.8 g | 4% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 0 mg | 0% | |
Sodium | 946.4 mg | 41% | |
Total Carbohydrates | 15.8 g | 5% | |
Dietary Fiber | 4.7 g | 16% | |
Sugars | 6.3 g | ||
protein | 3.2 g | 6% | |
Vitamin D | 0 mcg | 0% | |
Calcium | 63.1 mg | 4% | |
Iron | 1.6 mg | 8% | |
Potassium | 394.3 mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Salad with Pickled Vegetables is a vibrant dish that combines fresh greens with tangy, preserved vegetables for a burst of flavor and texture. Common ingredients include lettuce, mixed greens, cucumbers, carrots, radishes, and an assortment of pickled vegetables such as pickled onions, beets, or cabbage. Originating from various cuisines, including Eastern European and Asian traditions, this salad reflects the universal appeal of fermentation as a preservation method. Packed with nutrients, it offers vitamins and minerals from the fresh ingredients alongside probiotics from the pickled vegetables, which support gut health. Typically dressed with a light vinaigrette, this salad is low in calories and fat, making it a healthy option. However, it’s worth noting that pickled vegetables can be high in sodium, so moderation is key for those watching salt intake. Bold in flavor and nutritious, it’s perfect as a side or light main course.