Pickled yellow beans in vinegar brine
Pickled yellow beans in vinegar brine is a tangy, crunchy condiment or side dish made by fermenting or preserving yellow soybeans in a solution of vinegar, salt, and often sugar and spices. It is a staple in many Asian cuisines, particularly in Chinese, Korean, and Southeast Asian culinary traditions, where it serves as a palate cleanser or flavor enhancer for meals.
🍽️ Nutrition at a glance
This dish is generally low in fat and calories, with a moderate amount of plant-based protein and carbohydrates from the beans. It provides key nutrients like probiotics (if naturally fermented), fiber, and minerals such as iron and manganese, with a typical serving containing around 50-100 calories.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 7 g |
| Fat | 0.5 g |
| Fiber | 2.5 g |
| Sugar | 1 g |
| Sodium | 980 mg |
| Iron | 2.1 mg |
| Calcium | 55 mg |
| Potassium | 180 mg |
| Magnesium | 25 mg |
| Phosphorus | 45 mg |
| Vitamin C | 3 mg |
| Manganese | 0.4 mg |
| Copper | 0.15 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pickled yellow beans reflect ancient preservation techniques that extend shelf life and add umami depth to dishes, often symbolizing resourcefulness in home cooking. Nutritionally, the fermentation process can enhance gut health by introducing beneficial bacteria, making it a flavorful way to support digestion.
