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Fresh Vegetable Pickle Calories
Fermented vegetables, probiotic, low calorie, fiber source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Fresh Vegetable Pickle (50 g) has 9 calories. That works out to 18 calories per 100 g. It contains 1.6 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.8 g of fiber. Its 12.5 µg of Vitamin K covers 10% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Fresh Vegetable Pickle Nutrition Facts
Selected: 1 serving (medium) · 50 g
9
KCAL / 50G
Carbs
1.6g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 18% · Fat 10%
Fresh Vegetable Pickle nutrition facts table · 1 serving (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.8 g | 3% |
| 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 Fresh Vegetable Pickle?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 50 g | 9 kcal |
| 1 tablespoon (chopped) | 15 g | 3 kcal |
| 1 piece (mini) | 20 g | 4 kcal |
| 1 serving (small) | 30 g | 5 kcal |
| 1 piece (small) | 40 g | 7 kcal |
| 1 piece (medium) | 70 g | 13 kcal |
| 1 serving (large) | 80 g | 14 kcal |
| 100 g | 100 g | 18 kcal |
| 1 cup (chopped) | 100 g | 18 kcal |
| 1 piece (jumbo) | 120 g | 22 kcal |
Calculated from 18 calories per 100 g.
Frequently Asked Questions About Fresh Vegetable Pickle
What is Fresh Vegetable Pickle?
Fresh Vegetable Pickle is a tangy preparation of vegetables preserved by fermentation or, in some versions, by vinegar. The fermented kind develops its sour flavor as naturally occurring bacteria convert sugars in the vegetables; quick vinegar pickles do not ferment in the same way.
How do you make Fresh Vegetable Pickle at home?
Fresh Vegetable Pickle is made by packing clean, cut vegetables under a salt brine and letting them ferment. Keep the vegetables submerged and use a clean container; once the flavor is as sour as you like, refrigerate it to slow further fermentation.
Does Fresh Vegetable Pickle need to be refrigerated?
Yes, refrigerate Fresh Vegetable Pickle after it has fermented to your preferred taste, and keep it chilled after opening. Cold storage slows fermentation and helps preserve its texture; keep the vegetables beneath the brine and use a clean utensil when serving.
Why has my Fresh Vegetable Pickle turned soft?
Fresh Vegetable Pickle can turn soft if the vegetables are old, exposed above the brine, or fermented in excessive heat. Start with crisp produce, keep every piece submerged, and move the jar to the refrigerator once it reaches the sourness you want.
How can you tell when Fresh Vegetable Pickle is ready?
Fresh Vegetable Pickle is ready when it has developed the sourness and texture you prefer. Taste a piece with a clean utensil as fermentation progresses; the process can take different lengths of time depending on the room temperature, vegetable size, and recipe.
Is cloudy brine in Fresh Vegetable Pickle normal?
Cloudy brine in Fresh Vegetable Pickle is often a normal result of fermentation and does not by itself mean the vegetables have spoiled. Discard the pickle if it also has an unpleasant rotten smell, slimy vegetables, or obvious fuzzy, colored mold.
What is the difference between fermented Fresh Vegetable Pickle and quick pickles?
Fermented Fresh Vegetable Pickle sours as microbes ferment sugars in the vegetables, while quick pickles get their tang from added vinegar. Fermentation takes time and may produce live cultures if the pickle is not later pasteurized; quick pickles are not fermented.
Can you drink the brine from Fresh Vegetable Pickle?
Yes, the brine from Fresh Vegetable Pickle can be consumed if the pickle was prepared and stored safely, but it is salty. Treat it as a flavorful ingredient rather than a hydration drink, especially if you are limiting sodium.
Why does Fresh Vegetable Pickle develop a white film?
A thin, flat white film on Fresh Vegetable Pickle can be fermentation yeast, but fuzzy or colored growth is mold and means the pickle should be discarded. Do not taste a questionable batch to check it; keep vegetables submerged to reduce surface growth.
Can Fresh Vegetable Pickle cause bloating?
Yes, Fresh Vegetable Pickle may cause bloating in some people, particularly if they are not used to fermented foods or eat a large portion. Try a smaller amount and stop if it causes persistent discomfort; a strong rotten odor or slimy texture indicates spoilage, not normal fermentation.
Fresh Vegetable Pickle Vitamins & Minerals
Vitamins
Vitamin K
12.5µg · 10% DV
Vitamin A
60µg · 7% DV
Vitamin C
3.5mg · 4% DV
Folate
9µg · 2% DV
Minerals
Sodium
210mg · 9% DV
Copper
0.02mg · 2% DV
Potassium ⭐
55mg · 2% DV
Calcium
16mg · 2% DV
Fresh Vegetable Pickle Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fresh Vegetable Pickle
To burn the 9 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 Fresh Vegetable Pickle?
Fresh vegetable pickle is a Turkish-style preserve made by keeping vegetables such as cucumbers, cabbage, carrots or peppers in brine. They develop a tangy flavour as they ferment, and recipes may add garlic or spices. The mix and level of sourness vary from jar to jar.
Crunchy, sharp and salty-sour, it is served in Turkey alongside everyday meals, especially beans, grilled meats and other hearty dishes, or as part of a meze spread. Pickled vegetables are also familiar in many parts of the English-speaking world, where they work well with sandwiches and rich foods. This is a low-calorie accompaniment with some fibre, rather than a substantial source of protein or energy. If you prefer a milder taste, drain a small portion before serving.
How Nutritious Is Fresh Vegetable 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 Fresh Vegetable 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 Fresh Vegetable Pickle Contain Allergens?
No known major allergens
Which Diets Is Fresh Vegetable 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
Fresh Vegetable Pickle Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.03g
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.