Jellyfish and cucumber salad
Jellyfish and cucumber salad is a refreshing and crunchy Chinese cold appetizer, typically made with shredded jellyfish, sliced cucumber, and a savory dressing. It's a popular dish in coastal regions of China, especially during warmer months, and is often served as a starter in banquets.
🍽️ Nutrition at a glance
This dish is very low in calories and carbohydrates, with a modest amount of protein from the jellyfish. It is an excellent source of minerals like calcium and iron, and provides a good amount of dietary fiber from the cucumber.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 5 g |
| Carbs | 4.5 g |
| Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 380 mg |
| Calcium | 100 mg |
| Iron | 2.5 mg |
| Magnesium | 25 mg |
| Phosphorus | 40 mg |
| Potassium | 150 mg |
| Vitamin K | 15 mcg |
| Selenium | 10 mcg |
| Collagen | Not quantified, but a primary component |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jellyfish has been consumed in East Asia for centuries, valued for its unique crunchy texture rather than strong flavor. Nutritionally, it's a rare natural source of collagen and is virtually fat-free, making it a popular choice for light, healthy eating.
