Pickled celtuce stems
Pickled celtuce stems are a crisp, tangy, and refreshing Chinese condiment or side dish made from the thick, peeled stems of celtuce (also known as stem lettuce or asparagus lettuce). The stems are typically sliced or cut into batons, salted to draw out moisture, and then fermented or quick-pickled in a brine of vinegar, sugar, salt, and sometimes chili or garlic. It's a popular homemade preserve in many Chinese households, especially during summer.
🍽️ Nutrition at a glance
This dish is very low in calories, fat, and protein, but provides a good source of dietary fiber and certain vitamins. A typical serving is low in carbs (mostly from a small amount of sugar in the brine) and is a notable source of potassium and vitamin K.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 1.5 g |
| Carbs | 7 g |
| Fat | 0.2 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Potassium | 320 mg |
| Vitamin K | 35 mcg |
| Vitamin C | 8 mg |
| Folate | 45 mcg |
| Manganese | 0.3 mg |
| Vitamin A (RAE) | 15 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Celtuce is a unique vegetable prized more for its thick, edible stem than its leaves, and pickling it is a classic way to preserve its satisfying crunch. Nutritionally, it's an excellent source of the antioxidant beta-carotene and provides a refreshing, low-calorie alternative to saltier pickled vegetables.
