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Oil-marinated roasted pepper pickle Calories
Contains vitamin C; relatively high in oil and sodium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Oil-marinated roasted pepper pickle (20 g) has 17 calories. That works out to 84 calories per 100 g. It contains 1.2 g of carbs, 0.2 g of protein, 1.3 g of fat and 0.4 g of fiber. Its 9.6 mg of Vitamin C covers 11% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Oil-marinated roasted pepper pickle Nutrition Facts
Selected: 1 tablespoon (medium) · 20 g
17
KCAL / 20G
Carbs
1.2g
· 0% DV
Protein
0.2g
· 0% DV
Fat
1.3g
· 2% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 5% · Fat 67%
Oil-marinated roasted pepper pickle nutrition facts table · 1 tablespoon (medium) (20 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 17 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0.4 g | 1% |
| Protein | 0.2 g | 0% |
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 Tablespoon of Oil-marinated roasted pepper pickle?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 20 g | 17 kcal |
| 1 teaspoon (small) | 5 g | 4 kcal |
| 1 tablespoon (small) | 15 g | 13 kcal |
| 2 tablespoon (double) | 40 g | 34 kcal |
| ½ cup (half) | 75 g | 63 kcal |
| 1 serving (small) | 80 g | 67 kcal |
| 100 g | 100 g | 84 kcal |
| 1 serving (medium) | 120 g | 101 kcal |
| 1 cup (large) | 150 g | 126 kcal |
Calculated from 84 calories per 100 g.
Frequently Asked Questions About Oil-marinated roasted pepper pickle
How do you make oil-marinated roasted pepper pickle?
Oil-marinated roasted pepper pickle is made by roasting peppers, peeling them, and marinating them with oil, vinegar, and seasonings. Letting the roasted peppers drain before mixing helps keep the marinade from becoming watery.
What peppers are used in oil-marinated roasted pepper pickle?
Oil-marinated roasted pepper pickle is commonly made with sweet red bell peppers, especially thick-fleshed varieties that roast well. Some recipes mix in hot peppers for heat, so the finished pickle can range from mild and sweet to spicy.
Does oil-marinated roasted pepper pickle need vinegar?
Many recipes for oil-marinated roasted pepper pickle include vinegar for tang and acidity. Ingredients vary by recipe, but peppers stored in oil should not be kept at room temperature unless they have been safely acidified and processed.
Should you peel peppers for oil-marinated roasted pepper pickle?
Yes, the skins are usually removed when making oil-marinated roasted pepper pickle. After roasting, covering the peppers briefly helps loosen the skins, making them easier to peel without rinsing away their smoky flavor.
How should oil-marinated roasted pepper pickle be stored after opening?
Keep oil-marinated roasted pepper pickle covered in the refrigerator after opening. Use a clean utensil to remove portions, and follow the package directions if it is commercially prepared; do not assume the oil makes it shelf-stable.
What do you serve with oil-marinated roasted pepper pickle?
Oil-marinated roasted pepper pickle works well as a cold side or appetizer with grilled meat, rice, beans, and sandwiches. Its smoky, tangy flavor also brightens a cheese or mezze board, though it can be salty alongside other pickles.
Can oil-marinated roasted pepper pickle be used in pasta?
Yes, oil-marinated roasted pepper pickle can be chopped and stirred into pasta, added to a sandwich, or folded into an omelet. Drain it first if you do not want the marinade to make the dish oily.
Can you freeze oil-marinated roasted pepper pickle?
Yes, you can freeze oil-marinated roasted pepper pickle, though the peppers may turn softer after thawing. Divide it into meal-sized portions in airtight containers and thaw them in the refrigerator before using.
Is oil-marinated roasted pepper pickle spicy?
Oil-marinated roasted pepper pickle is not necessarily spicy; versions made with sweet red peppers are usually mild. Heat comes from added hot peppers or chili, so check the ingredients or ask how it was prepared.
Is oil-marinated roasted pepper pickle good for you?
Oil-marinated roasted pepper pickle provides vegetables, but it is relatively high in oil and sodium. Enjoying a modest portion can help keep those contributions in check, especially when the rest of the meal includes other salty foods.
Oil-marinated roasted pepper pickle Vitamins & Minerals
Vitamins
Vitamin C
9.6mg · 11% DV
B6
0.05mg · 3% DV
Vitamin E
0.28mg · 2% DV
B2
0.02mg · 2% DV
Minerals
Sodium
144mg · 6% DV
Copper
0.02mg · 2% DV
Manganese
0.03mg · 1% DV
Potassium ⭐
35mg · 1% DV
Oil-marinated roasted pepper pickle Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oil-marinated roasted pepper pickle
To burn the 17 calories in 1 tablespoon (medium) (20 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 Oil-marinated roasted pepper pickle?
Oil-marinated roasted pepper pickle is made by charring peppers, removing their skins and letting them take on a tangy, salty marinade with oil. It is familiar in Turkish home cooking, where the peppers and the balance of oil and acidity vary from kitchen to kitchen.
The peppers are soft, smoky and pleasantly sharp, with oil lending a rounded richness. Serve this pickle as part of a meze spread, alongside grilled food or beans, or with bread and cheese; it also makes a flavourful addition to a sandwich. Peppers contribute fibre and vitamin C, while the oil makes the condiment richer in fat and the pickling brings salt. Drain off excess oil before serving if you want a lighter portion.
How Nutritious Is Oil-marinated roasted pepper 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 Oil-marinated roasted pepper 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 Oil-marinated roasted pepper pickle Contain Allergens?
No known major allergens
Which Diets Is Oil-marinated roasted pepper 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
Oil-marinated roasted pepper pickle Fat Profile
SATURATED
0.18g
MONOUNSATURATED
0.74g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.