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Carrot & cabbage pickle Calories
Probiotic, low calorie, high fiber, vitamin C source
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Carrot & cabbage pickle (50 g) has 14 calories. That works out to 28 calories per 100 g. It contains 2.6 g of carbs, 0.4 g of protein, 0.1 g of fat and 1.2 g of fiber. Its 210 µg of Vitamin A covers 23% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Carrot & cabbage pickle Nutrition Facts
Selected: 1 serving (medium) · 50 g
14
KCAL / 50G
Carbs
2.6g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 12% · Fat 7%
Carrot & cabbage pickle nutrition facts table · 1 serving (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 14 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 260 mg | 11% |
| Total carbohydrate | 2.6 g | 1% |
| Fiber | 1.2 g | 4% |
| Protein | 0.4 g | 1% |
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 Carrot & cabbage pickle?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 50 g | 14 kcal |
| 2 tablespoon (chopped) | 25 g | 7 kcal |
| 1 serving (small) | 30 g | 8 kcal |
| 1 piece (whole) | 40 g | 11 kcal |
| 1 serving (large) | 80 g | 22 kcal |
| 1 cup (medium) | 90 g | 25 kcal |
| 100 g | 100 g | 28 kcal |
| 1 pack (medium) | 200 g | 56 kcal |
Calculated from 28 calories per 100 g.
Frequently Asked Questions About Carrot & cabbage pickle
How do you make carrot and cabbage pickle?
Carrot and cabbage pickle is made by packing sliced carrots and cabbage in brine and letting them ferment. Keep the vegetables submerged and use a clean jar. Some recipes add vinegar instead; those are pickled by acidity rather than relying on fermentation.
Is carrot and cabbage pickle fermented or made with vinegar?
Carrot and cabbage pickle can be either naturally fermented in brine or quick-pickled with vinegar. Fermentation develops its own tang over time, while vinegar supplies the acidity directly; a vinegar pickle is not automatically a source of live probiotic cultures.
Does carrot and cabbage pickle contain probiotics?
Carrot and cabbage pickle may contain live microbes when it is naturally fermented and has not been pasteurized. Vinegar-pickled or heat-treated versions may not. The method matters more than the word “pickle” when you are looking for live cultures.
Why does carrot and cabbage pickle turn soft?
Carrot and cabbage pickle can soften if the vegetables are exposed above the brine, the jar or utensils are unclean, or the ferment is kept too warm. Keep the vegetables submerged, handle them with clean utensils, and move the jar somewhere cooler once it tastes right.
Why is the brine in my carrot and cabbage pickle cloudy?
Cloudy brine can be a normal result of fermentation in carrot and cabbage pickle, as microbes and fine vegetable particles collect in the liquid. Discard the pickle if it also has a rotten smell, slimy texture, or colored, fuzzy mold.
How do you keep carrot and cabbage pickle crunchy?
To keep carrot and cabbage pickle crunchy, start with firm, fresh vegetables, avoid leaving pieces above the brine, and ferment the jar in a cool place. Refrigerating it once it has reached the flavor you like slows further fermentation and softening.
How long does carrot and cabbage pickle last after opening?
Carrot and cabbage pickle keeps best after opening in a covered container in the refrigerator. Use a clean utensil each time and keep the vegetables under the brine. Throw it away if you notice mold, a rotten odor, or a slimy texture.
What do you serve with carrot and cabbage pickle?
Carrot and cabbage pickle pairs well with grilled meats, rice dishes, beans, and sandwiches, where its sharp crunch balances richer or savory foods. Since it is already salty and tangy, taste the meal before adding extra salt or acidic dressing.
Can you reuse the brine from carrot and cabbage pickle?
You can use leftover carrot and cabbage pickle brine in salad dressings or marinades, but it is not a reliable way to ferment a fresh batch. The brine’s salt and acidity may have changed, so use a tested recipe for new pickles.
Is carrot and cabbage pickle safe to eat if a white film forms on top?
A thin, flat white film on carrot and cabbage pickle can be fermentation yeast, not necessarily mold. Fuzzy or colored growth, a foul smell, or a slimy texture is a reason to discard the entire batch rather than scrape the surface.
Carrot & cabbage pickle Vitamins & Minerals
Vitamins
Vitamin A
210µg · 23% DV
Vitamin K
19µg · 16% DV
Vitamin C
9mg · 10% DV
Folate
11µg · 3% DV
Minerals
Sodium
260mg · 11% DV
Manganese
0.07mg · 3% DV
Potassium ⭐
85mg · 3% DV
Calcium
19mg · 2% DV
Carrot & cabbage pickle Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Carrot & cabbage pickle
To burn the 14 calories in 1 serving (medium) (50 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 Carrot & cabbage pickle?
Carrot & cabbage pickle combines crisp pieces of carrot and white cabbage preserved in brine; recipes may use vinegar, or let the vegetables ferment naturally. It is familiar in Turkish cooking, where mixed vegetable pickles are a tangy counterpoint to everyday meals. The carrot brings a mild sweetness, while the cabbage adds a sharper note, and both usually retain some crunch. Serve it alongside beans and rice, grilled or roasted dishes, or tuck a few pieces into a sandwich. It is a low-calorie source of fibre; naturally fermented versions can also contain probiotic cultures. If you find the brine too salty, briefly rinse a portion before serving.
How Nutritious Is Carrot & cabbage pickle?
Nutrient density
High
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 Carrot & cabbage pickle Processed?
NOVA 2
Minimally 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 Carrot & cabbage pickle Contain Allergens?
No known major allergens
Which Diets Is Carrot & cabbage 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
— Not suitable
Low FODMAP
— Not suitable
Carrot & cabbage pickle Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.