Pickled Yellow Beans
Pickled yellow beans, also known as 'suan dou jiao' in Chinese, is a traditional fermented condiment made by pickling yellow soybeans in a brine of salt, water, and sometimes spices. It is a staple in various regional cuisines across China, particularly in northern and southwestern areas, and is often served as a side dish or flavor enhancer.
🍽️ Nutrition at a glance
This dish is low in fat and provides a moderate amount of plant-based protein and dietary fiber from the soybeans. A typical serving (about 1/4 cup) contains roughly 30-50 calories and offers beneficial probiotics from fermentation, along with minerals like iron and manganese.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 2.5 g |
| Sugar | 1 g |
| Sodium | 900 mg |
| Sodium | 900 mg |
| Potassium | 150 mg |
| Iron | 1.5 mg |
| Calcium | 50 mg |
| Vitamin C | 2 mg |
| Manganese | 0.3 mg |
| Magnesium | 20 mg |
| Folate | 30 mcg |
Per 1 cup (170 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process not only preserves the beans but also enhances their nutritional profile by increasing the availability of certain nutrients and creating gut-friendly probiotics. Culturally, it represents a resourceful way to extend the shelf life of soybeans and is often associated with home-style cooking and regional identity in China.
