Pickled vegetables

Pickled vegetables are a diverse category of preserved foods made by fermenting or brining vegetables in a salt, vinegar, or sugar solution. Common ingredients include cabbage, cucumbers, carrots, and peppers, with regional variations found worldwide, from Chinese suan cai to German sauerkraut.

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🍽️ Nutrition at a glance

Generally low in calories, fat, and protein, pickled vegetables are primarily a source of carbohydrates from the vegetables themselves and any added sugars. They are notable for providing probiotics (if fermented), vitamin K, and some B vitamins, though sodium content can be high.

Nutrition breakdown

Calories	30 kcal
Protein	1.5 g
Carbs	5 g
Fat	0.5 g
Fiber	2 g
Sugar	2 g
Sodium	1200 mg
Sodium	1200 mg
Potassium	150 mg
Vitamin C	10 mg
Vitamin K	20 mcg
Iron	1.5 mg
Calcium	50 mg
Magnesium	15 mg
Manganese	0.2 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

The fermentation process not only preserves the vegetables but also creates beneficial probiotics that support gut health, making them a traditional food for digestion in many cultures. Their tangy, umami-rich flavor makes them a versatile condiment that can enhance a wide variety of dishes.