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Boiled Eggplant, Pepper and Zucchini Pickle Calories
Low-calorie pickled vegetables, high in sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Boiled Eggplant, Pepper and Zucchini Pickle (80 g) has 19 calories. That works out to 24 calories per 100 g. It contains 3.8 g of carbs, 0.9 g of protein, 0.2 g of fat and 1.4 g of fiber. Its 14.4 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Boiled Eggplant, Pepper and Zucchini Pickle Nutrition Facts
Selected: 1 serving (medium) · 80 g
19
KCAL / 80G
Carbs
3.8g
· 1% DV
Protein
0.9g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 17% · Fat 9%
Boiled Eggplant, Pepper and Zucchini Pickle nutrition facts table · 1 serving (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 19 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 680 mg | 30% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 1.4 g | 5% |
| Protein | 0.9 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Boiled Eggplant, Pepper and Zucchini Pickle?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 19 kcal |
| 1 tablespoon (chopped) | 15 g | 4 kcal |
| 2 tablespoon (chopped) | 30 g | 7 kcal |
| 1 piece (small) | 35 g | 8 kcal |
| 100 g | 100 g | 24 kcal |
| 1 cup (chopped) | 120 g | 29 kcal |
| 1 serving (large) | 150 g | 36 kcal |
| 1 pack (whole) | 300 g | 72 kcal |
Calculated from 24 calories per 100 g.
Frequently Asked Questions About Boiled Eggplant, Pepper and Zucchini Pickle
How do you make boiled eggplant, pepper and zucchini pickle?
Boiled eggplant, pepper and zucchini pickle is made by briefly cooking the vegetables, then combining them with a seasoned pickling mixture, often vinegar, garlic and salt. Recipes vary, so follow a tested recipe for the proportions and preparation method.
Do you boil the vegetables before making boiled eggplant, pepper and zucchini pickle?
Yes, boiled eggplant, pepper and zucchini pickle uses vegetables that are briefly cooked before pickling. Keep them slightly firm rather than fully soft, since eggplant and zucchini can turn mushy during cooking or while sitting in the brine.
Is boiled eggplant, pepper and zucchini pickle fermented?
Usually, boiled eggplant, pepper and zucchini pickle is not fermented like a traditional salt-brined pickle. The vegetables are cooked and commonly dressed or preserved with vinegar, although recipes differ; use the specific recipe's storage instructions rather than assuming it is shelf-stable.
Why does boiled eggplant, pepper and zucchini pickle turn mushy?
Boiled eggplant, pepper and zucchini pickle turns mushy when the vegetables are overcooked or left in the pickling mixture for too long. Cook them only until just tender, and handle them gently; zucchini softens particularly quickly.
Can you make boiled eggplant, pepper and zucchini pickle without vinegar?
Yes, boiled eggplant, pepper and zucchini pickle can be made with a different acidic ingredient in some recipes, but the flavor and preservation method will change. Do not simply omit vinegar from a recipe intended for storage; use a tested alternative recipe.
How should you store boiled eggplant, pepper and zucchini pickle?
Store boiled eggplant, pepper and zucchini pickle in a clean, covered container in the refrigerator unless you used a tested canning process. Keep the vegetables submerged in their pickling liquid and use a clean utensil to serve them.
How long does boiled eggplant, pepper and zucchini pickle last after opening?
Boiled eggplant, pepper and zucchini pickle should be refrigerated after opening, but its safe storage time depends on the recipe and whether it was properly preserved. Follow the recipe's storage guidance, and discard it if you see mold or notice an off smell or slimy texture.
What do you serve with boiled eggplant, pepper and zucchini pickle?
Boiled eggplant, pepper and zucchini pickle works well alongside grilled meats, rice, beans and other savory mains. Its tangy, salty flavor is strong, so serve a small side portion rather than using it as the main vegetable serving.
Can you freeze boiled eggplant, pepper and zucchini pickle?
You can freeze boiled eggplant, pepper and zucchini pickle, but the eggplant and zucchini may become softer and release liquid after thawing. Freeze it only if that texture change is acceptable, and thaw it in the refrigerator before serving.
Is boiled eggplant, pepper and zucchini pickle high in sodium?
Yes, boiled eggplant, pepper and zucchini pickle can be high in sodium because salt is commonly used in pickling. If you have been advised to limit sodium, ask your healthcare professional what portion is appropriate for you.
Boiled Eggplant, Pepper and Zucchini Pickle Vitamins & Minerals
Vitamins
Vitamin C
14.4mg · 16% DV
B6
0.1mg · 6% DV
Folate
14.4µg · 4% DV
Vitamin K
4µg · 3% DV
Minerals
Sodium
680mg · 30% DV
Copper
0.06mg · 7% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
152mg · 4% DV
Boiled Eggplant, Pepper and Zucchini Pickle Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled Eggplant, Pepper and Zucchini Pickle
To burn the 19 calories in 1 serving (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Boiled Eggplant, Pepper and Zucchini Pickle?
Boiled eggplant, pepper and zucchini pickle is a Turkish home-style preserve made by briefly cooking the vegetables, then packing them in a salty, usually vinegary brine. Recipes vary, and garlic is a common addition. Unlike a crisp cucumber pickle, the vegetables soften during cooking and take on a tangy, savoury flavour.
In Turkey, it is served as a side or meze alongside everyday meals, including beans, rice and bread. English-speaking diners can use it much like other pickled vegetables: add a little to a mezze spread, sandwiches or a simple grain bowl. It is low in calories but high in sodium, so a modest serving works well when the rest of the meal is already salty.
How Nutritious Is Boiled Eggplant, Pepper and Zucchini Pickle?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Boiled Eggplant, Pepper and Zucchini Pickle Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Boiled Eggplant, Pepper and Zucchini Pickle Contain Allergens?
No known major allergens
Which Diets Is Boiled Eggplant, Pepper and Zucchini Pickle Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Boiled Eggplant, Pepper and Zucchini Pickle Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.