Jellyfish with sesame oil and vinegar
Jellyfish with sesame oil and vinegar is a popular Chinese cold appetizer, typically served as a refreshing starter or side dish. The main ingredient is prepared jellyfish, which is blanched and then dressed with a mixture of sesame oil, vinegar, soy sauce, and often garlic or chili. It's a staple in Chinese cuisine, especially in coastal regions and during festive banquets.
🍽️ Nutrition at a glance
This dish is very low in calories, carbohydrates, and fat, while providing a modest amount of protein. Its key nutritional contribution comes from minerals like selenium and calcium from the jellyfish, along with trace amounts of B vitamins.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 5 g |
| Carbs | 1 g |
| Fat | 2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Selenium | 35 µg |
| Calcium | 100 mg |
| Phosphorus | 80 mg |
| Magnesium | 15 mg |
| Iron | 1 mg |
| Zinc | 0.5 mg |
| Copper | 0.1 mg |
| Manganese | 0.05 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jellyfish is a traditional delicacy in East Asia, prized for its unique, crunchy texture rather than its flavor. Nutritionally, it's a rare example of a high-protein, near-zero-fat food that is almost entirely composed of water and collagen.
