Pickles, chowchow, with cauliflower onion mustard, sweet
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Chow-chow is a vibrant, sweet-and-sour relish packed with a crunchy medley of chopped vegetables, most notably cauliflower and onion, all pickled in a tangy mustard-vinegar brine. It delivers a satisfying, crisp bite with a pronounced sweetness balanced by sharp acidity. Nutritionally, it's a low-calorie, low-fat condiment that provides a quick source of carbohydrates, primarily from added sugars.
Calorie split: 5% protein · 88% carbs · 7% fat
↓ Full nutrition💚 Why it's loved
People love chow-chow for its complex flavor explosion—a perfect harmony of sweet, tangy, and savory notes that can transform a bland meal. It's a beloved cultural staple in the American South, often used as a versatile topping or side that evokes nostalgia and home cooking.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (nearly 24g per 100g) can cause rapid blood-sugar spikes, making it a concern for diabetics or those monitoring sugar intake. To counteract this, practice strict portion control (a tablespoon or two) and pair it with protein or healthy fats, like serving it alongside beans, cornbread, or grilled meats to slow sugar absorption.
Key benefits
- Low in calories and fat
- Adds intense flavor without significant calories
- Provides a small amount of dietary fiber
- Can enhance the palatability of simple dishes
- Long shelf life due to pickling
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'chow-chow' is thought to derive from the French word 'chou' (cabbage), a primary ingredient, or from the Chinese pidgin English term for a miscellaneous mix.
Full nutrition (USDA data · scales with serving)
| Water | 68.9 g |
| Energy | 121 kcal |
| Energy | 505 kj |
| Protein | 1.5 g |
| Total lipid (fat) | 0.90 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 26.6 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 23.9 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 22.0 mg |
| Potassium, K | 200 mg |
| Sodium, Na | 527 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.09 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 6.0 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.07 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 4.0 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 38.0 ug |
| Carotene, alpha | 10.0 ug |
| Cryptoxanthin, beta | 22.0 ug |
| Vitamin A, IU | 90.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 222 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 61.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.15 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.12 g |
| SFA 18:0 | 0.03 g |
| Fatty acids, total monounsaturated | 0.17 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.17 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.40 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pickles, cucumber, sweet (includes bread and butter pickles) — USDA does not publish this profile for Pickles.
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.02 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.02 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.17 g |
| Glycine | 0.03 g |
| Proline | 0.01 g |
| Serine | 0.03 g |
FAQ
What is the difference between chow-chow and other relishes?
Chow-chow is distinguished by its specific blend of chopped vegetables (often including green tomatoes, cabbage, and cauliflower) and a pronounced sweet-sour-spiced flavor profile, whereas sweet relish is typically made from cucumbers and is sweeter and less complex.
Is chow-chow spicy?
Traditional chow-chow is not typically hot, but it often includes mustard seed and other spices that provide a warm, tangy kick. Some regional or family recipes may add hot peppers for extra heat.
How should I store opened chow-chow?
After opening, it should be refrigerated in its original jar or an airtight container. The high acidity and sugar content act as preservatives, but refrigeration maintains its crunch and flavor for several months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.21 kcal/g · 5% calories from protein · 1.5 g fiber · 23.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.63 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.