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Pickled beans sautéed with egg and cornmeal Calories
Traditional protein- and fiber-containing dish, high in sodium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled beans sautéed with egg and cornmeal (180 g) has 272 calories. That works out to 151 calories per 100 g. It contains 22.3 g of carbs, 11.2 g of protein, 15.8 g of fat and 5.6 g of fiber. Its 19.4 µg of Selenium covers 35% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Pickled beans sautéed with egg and cornmeal Nutrition Facts
Selected: 1 serving (medium) · 180 g
272
KCAL / 180G
Carbs
22.3g
· 8% DV
Protein
11.2g
· 22% DV
Fat
15.8g
· 20% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 16% · Fat 52%
Pickled beans sautéed with egg and cornmeal nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 272 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 2.79 g | 14% |
| Trans fat | 0.02 g | |
| Sodium | 1242 mg | 54% |
| Total carbohydrate | 22.3 g | 8% |
| Fiber | 5.6 g | 20% |
| Protein | 11.2 g | 22% |
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 Pickled beans sautéed with egg and cornmeal?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 272 kcal |
| 1 tablespoon (small) | 20 g | 30 kcal |
| 100 g | 100 g | 151 kcal |
| 1 cup (small) | 130 g | 196 kcal |
| 1 serving (large) | 250 g | 378 kcal |
| 1 piece (extra large) | 300 g | 453 kcal |
| 1 pack (large) | 400 g | 604 kcal |
Calculated from 151 calories per 100 g.
Frequently Asked Questions About Pickled beans sautéed with egg and cornmeal
How do you make pickled beans sautéed with egg and cornmeal?
To make pickled beans sautéed with egg and cornmeal, drain and chop the beans, then sauté them in a pan. Stir in cornmeal and add the egg near the end, cooking until it is set.
What kind of pickles are used in pickled beans sautéed with egg and cornmeal?
Pickled beans sautéed with egg and cornmeal are usually made with pickled green beans. Chop them into bite-sized pieces before cooking, and remove any tough ends or stems.
Should you rinse the beans for pickled beans sautéed with egg and cornmeal?
Rinsing the beans for pickled beans sautéed with egg and cornmeal is optional. If they taste very salty or sour, rinse them briefly and drain them well so they do not make the finished dish overly sharp or watery.
Why is cornmeal added to pickled beans sautéed with egg and cornmeal?
Cornmeal gives pickled beans sautéed with egg and cornmeal a distinctive toasted flavor and helps thicken the mixture. Add it gradually while stirring; too much can make the dish dense or dry.
How can you make pickled beans sautéed with egg and cornmeal less salty?
To make pickled beans sautéed with egg and cornmeal less salty, soak or rinse the pickled beans and drain them before cooking. Taste the dish before adding salt, since the beans may already season it sufficiently.
Where does pickled beans sautéed with egg and cornmeal come from?
Pickled beans sautéed with egg and cornmeal is associated with Turkish Black Sea cooking, where pickled vegetables are often cooked as a savory dish. This version combines sour pickled beans with egg and the regionally familiar use of cornmeal.
What can you serve with pickled beans sautéed with egg and cornmeal?
Pickled beans sautéed with egg and cornmeal goes well with bread, cornbread, or plain yogurt. Choose a mild side without much added salt to balance the beans’ tangy, salty flavor.
When should you add the egg to pickled beans sautéed with egg and cornmeal?
Add the egg to pickled beans sautéed with egg and cornmeal after the beans have cooked and the cornmeal has been stirred in. Scramble it through the mixture, or cover the pan and let the egg set on top.
How should you store leftover pickled beans sautéed with egg and cornmeal?
Put leftover pickled beans sautéed with egg and cornmeal in a covered container in the refrigerator once it has cooled. Reheat it thoroughly in a pan, and avoid repeatedly cooling and reheating the egg-containing dish.
Can you make pickled beans sautéed with egg and cornmeal with fresh beans?
Yes, you can make pickled beans sautéed with egg and cornmeal using fresh green beans, but the result will not have the pickle’s sour, salty flavor. Cook the fresh beans until tender before adding the cornmeal and egg.
Pickled beans sautéed with egg and cornmeal Vitamins & Minerals
Vitamins
Biotin
9.36µg · 31% DV
Vitamin K
36µg · 30% DV
B2
0.34mg · 26% DV
B12
0.56µg · 23% DV
Minerals
Sodium
1242mg · 54% DV
Selenium
19µg · 35% DV
Phosphorus
202mg · 29% DV
Copper
0.22mg · 24% DV
Potassium ⭐
324mg · 10% DV
Pickled beans sautéed with egg and cornmeal Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled beans sautéed with egg and cornmeal
To burn the 272 calories in 1 serving (medium) (180 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 Pickled beans sautéed with egg and cornmeal?
Pickled beans sautéed with egg and cornmeal is a home-style variation of pickled-vegetable sauté associated with Turkey’s Black Sea region. Beans preserved as pickles are cooked in a pan with cornmeal and egg, making a tangy, filling dish that also puts winter stores to use.
The beans turn tender and pleasantly sharp, while the cornmeal adds a toasty note. In Turkey it may be served warm with bread as a simple meal or alongside other dishes; elsewhere, it works well as a savoury brunch or side. It provides protein and fibre, but can taste quite salty because of the pickles. If yours are especially briny, rinse and drain them briefly before cooking.
How Nutritious Is Pickled beans sautéed with egg and cornmeal?
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 Pickled beans sautéed with egg and cornmeal 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 Pickled beans sautéed with egg and cornmeal Contain Allergens?
Contains these allergens:
Which Diets Is Pickled beans sautéed with egg and cornmeal Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pickled beans sautéed with egg and cornmeal Fat Profile
SATURATED
2.79g
MONOUNSATURATED
7.83g
POLYUNSATURATED
2.79g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.