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Low-calorie, salty mixed vegetable pickle
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (small) of Mevlüt pickle (50 g) has 8 calories. That works out to 15 calories per 100 g. It contains 1.4 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.7 g of fiber. Its 5.5 µg of Vitamin K covers 5% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (small) · 50 g
8
KCAL / 50G
Carbs
1.4g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 20% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 600 mg | 26% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.7 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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (small) | 50 g | 8 kcal |
| 1 piece (small) | 12 g | 2 kcal |
| 1 piece (medium) | 25 g | 4 kcal |
| 1 piece (large) | 45 g | 7 kcal |
| 100 g | 100 g | 15 kcal |
| 1 serving (medium) | 100 g | 15 kcal |
| 1 cup (large) | 150 g | 23 kcal |
| 1 pack (medium) | 350 g | 53 kcal |
Calculated from 15 calories per 100 g.
Mevlüt pickle means mixed vegetable pickle associated with a mevlüt, a gathering where prayers or readings are held in Turkey. The name describes its place at some gathering meals, not a single fixed recipe or a required part of the ceremony.
Mevlüt pickle can contain vegetables such as cucumber, cabbage, carrot, peppers, or green tomatoes. The mix varies by household and region, so the name does not guarantee a particular ingredient list.
Mevlüt pickle can be made either by fermenting vegetables in brine or by preserving them with vinegar. The name alone does not identify the method; recipes and commercially prepared versions can differ.
Mevlüt pickle is served as a tangy, crunchy side, often alongside rice pilaf or other filling dishes. What is offered at a mevlüt depends on local and family custom, and the pickle is not a required ceremonial food.
To help Mevlüt pickle stay crunchy, use fresh, firm vegetables and keep them fully submerged in the brine. Store the jar as directed by the recipe, and refrigerate it after opening if it is a refrigerated product.
Yes, you can briefly rinse or soak the portion of Mevlüt pickle you plan to eat, then drain it. This reduces some surface brine and salt, but also softens the flavor; do not dilute the whole storage jar.
No, Mevlüt pickle does not have to be served at a mevlüt. It is a mixed pickle associated with some mevlüt meals, but it can also be eaten at home as a side dish with everyday meals.
Mevlüt pickle can turn soft if the vegetables were not fresh, were exposed above the brine, or were kept too warm during storage. Discard it if softness comes with mold, an unpleasant smell, or other signs of spoilage.
Mevlüt pickle lasts longest after opening when kept in a clean, sealed container with the vegetables covered by brine. Refrigerate it if the recipe or package calls for it, and discard it if you notice mold, an off smell, or unusual texture.
Yes, Mevlüt pickle also works with grilled meat, beans, or a simple bread-and-cheese meal. Its sharp, salty taste contrasts with mild or rich dishes, so serve a small side portion rather than mixing it into the main dish.
Vitamins
Vitamin K
5.5µg · 5% DV
Vitamin C
2mg · 2% DV
B6
0.04mg · 2% DV
Folate
5µg · 1% DV
Minerals
Sodium
600mg · 26% DV
Copper
0.03mg · 3% DV
Manganese
0.06mg · 3% DV
Potassium ⭐
55mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 8 calories in 1 serving (small) (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.
Mevlüt pickle is a mixed Turkish vegetable pickle associated with mevlüt gatherings, where food is shared in remembrance or celebration. The vegetables and their proportions can vary; they are typically preserved in a tangy, salty vinegar or brine. Its crisp texture and sharp, sour-salty flavour make it a lively contrast to rice dishes, beans and grilled or roasted meats. It is served in small portions alongside the main food, and can also brighten an everyday meal. It is low in calories—15 per 100 g—but its saltiness is worth bearing in mind. Drain a small serving before eating, or pair it with a simple, lightly seasoned dish.
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.
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.
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.
No known major allergens
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
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.