1 serving (50 grams) contains 10 calories, 0.5 grams of protein, 0.0 grams of fat, and 2.0 grams of carbohydrates.
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Nutrition Information
Calories |
47.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365.9 mg | 102% | |
| Total Carbohydrates | 9.5 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.7 g | ||
| protein | 2.4 g | 4% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.3 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| 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 Tsukemono
Tsukemono are traditional Japanese pickled vegetables, prized for their vibrant flavors and digestive health benefits. Commonly made from cucumbers, radishes, cabbage, or plums (ume), these pickles are preserved using methods like salt curing, vinegar brining, or fermentation. Tsukemono are a staple in Japanese cuisine, often served as a palate cleanser, side dish, or garnish. They are rich in probiotics when fermented, contributing to gut health and aiding digestion. Low in calories and fat, tsukemono provide vitamins and minerals from the vegetables used, making them a nutritious addition to meals. However, some varieties may have high sodium content due to salting methods, which could be a concern for those monitoring salt intake. Whether enjoyed for their tangy crunch or their dietary benefits, tsukemono represent a balance of taste and health rooted in Japanese culinary tradition.
