Pickled Waxgourd
Pickled Waxgourd is a traditional Chinese side dish made from winter melon (wax gourd) preserved in a brine or vinegar solution, often seasoned with chili, garlic, or soy sauce. It's a popular home-style preparation, especially in regions like Sichuan and Hunan, where it's valued for its refreshing crunch and ability to balance rich, spicy meals.
🍽️ Nutrition at a glance
This dish is very low in calories, fat, and protein, with most of its carbohydrates coming from the melon's natural sugars. It provides modest amounts of potassium and vitamin C, and its sodium content can vary significantly depending on the pickling brine.
Nutrition breakdown
| Calories | 25 kcal |
| Protein | 0.5 g |
| Carbs | 5 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Potassium | 180 mg |
| Vitamin C | 10 mg |
| Calcium | 20 mg |
| Iron | 0.4 mg |
| Magnesium | 10 mg |
| Manganese | 0.1 mg |
| Phosphorus | 15 mg |
| Sodium | 450 mg |
Per 1 cup (160 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pickled waxgourd is a prime example of Chinese 'pao cai' (泡菜) or quick-pickled vegetables, a method used for centuries to preserve seasonal produce and enhance digestion. Nutritionally, the fermentation process can create beneficial probiotics if naturally fermented, though many modern versions use vinegar for speed.
