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Pickled cabbage and pepper Calories
Low-calorie pickle with potential probiotics and high sodium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled cabbage and pepper (80 g) has 18 calories. That works out to 22 calories per 100 g. It contains 3.7 g of carbs, 0.8 g of protein, 0.2 g of fat and 1.7 g of fiber. Its 33.6 µg of Vitamin K covers 28% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled cabbage and pepper Nutrition Facts
Selected: 1 serving (medium) · 80 g
18
KCAL / 80G
Carbs
3.7g
· 1% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 16% · Fat 9%
Pickled cabbage and pepper nutrition facts table · 1 serving (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 624 mg | 27% |
| Total carbohydrate | 3.7 g | 1% |
| Fiber | 1.7 g | 6% |
| Protein | 0.8 g | 2% |
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 cabbage and pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 18 kcal |
| 1 tablespoon (shredded) | 15 g | 3 kcal |
| 1 piece (small) | 20 g | 4 kcal |
| 2 tablespoon (shredded) | 30 g | 7 kcal |
| 0.25 cup (shredded) | 35 g | 8 kcal |
| 1 piece (medium) | 35 g | 8 kcal |
| ½ cup (shredded) | 70 g | 15 kcal |
| 100 g | 100 g | 22 kcal |
| 1 cup (shredded) | 140 g | 31 kcal |
| 1 serving (large) | 150 g | 33 kcal |
Calculated from 22 calories per 100 g.
Frequently Asked Questions About Pickled cabbage and pepper
How do you make pickled cabbage and pepper?
Pickled cabbage and pepper is made by packing sliced cabbage and peppers into a clean jar and covering them with either a vinegar brine or salty water for fermentation. Keep the vegetables submerged; the method and tang depend on which brine you use.
Do pickled cabbage and pepper ferment, or are they made with vinegar?
Pickled cabbage and pepper can be made by either natural fermentation in salty brine or quick pickling with vinegar. Fermented versions develop their sourness over time, while vinegar-pickled versions get their sharp taste from the added vinegar; not every jar is fermented.
Why did my pickled cabbage and pepper turn soft?
Pickled cabbage and pepper can turn soft if the vegetables were old, left above the brine, kept too warm, or fermented for too long. Use fresh, firm produce, keep it submerged, and move the jar to a cooler spot once it reaches the sourness you like.
Why is the brine in pickled cabbage and pepper cloudy?
Cloudy brine and bubbles can be normal signs of active fermentation in pickled cabbage and pepper. Discard the contents if you notice fuzzy mold, a rotten smell, or a slimy texture; cloudiness alone is not the same as spoilage.
What should you serve with pickled cabbage and pepper?
Pickled cabbage and pepper pairs well with grilled meats, sausages, beans, sandwiches, and grain bowls, where its sharp, crunchy taste balances richer foods. Since it can be salty, taste the rest of the meal before adding more salt.
How long does pickled cabbage and pepper last after opening?
Keep opened pickled cabbage and pepper refrigerated in its closed jar, with the vegetables covered by brine, and use a clean utensil each time. Its safe storage time varies by recipe and handling, so discard it if the smell, appearance, or texture changes noticeably.
Does pickled cabbage and pepper contain probiotics?
Pickled cabbage and pepper may contain live microbes when it is naturally fermented and has not been heat-treated. Vinegar-pickled or pasteurized versions may not, so the word “pickled” by itself does not mean a product contains live probiotic cultures.
Should you rinse pickled cabbage and pepper before eating it?
You can eat pickled cabbage and pepper straight from the jar without rinsing it. A quick rinse can reduce some of the salty brine on the surface, but it will also wash away some flavor; avoid soaking it, which can make it less crisp.
Which peppers work best in pickled cabbage and pepper?
Firm fresh peppers that hold their shape work best in pickled cabbage and pepper. Mild peppers make a gentler pickle, while hot varieties add heat; slice them evenly so they pickle at a similar rate to the cabbage.
Can pickled cabbage and pepper raise blood pressure?
Pickled cabbage and pepper can be high in sodium, and eating a lot of high-sodium foods can make blood pressure harder to control. If you have high blood pressure or have been told to limit salt, keep the serving modest and ask your clinician about your needs.
Pickled cabbage and pepper Vitamins & Minerals
Vitamins
Vitamin K
33.6µg · 28% DV
Vitamin C
14.4mg · 16% DV
Folate
22.4µg · 6% DV
B6
0.09mg · 5% DV
Minerals
Sodium
624mg · 27% DV
Manganese
0.13mg · 6% DV
Potassium ⭐
136mg · 4% DV
Copper
0.03mg · 3% DV
Pickled cabbage and pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled cabbage and pepper
To burn the 18 calories in 1 serving (medium) (80 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 cabbage and pepper?
Pickled cabbage and pepper is a Turkish-style pickle made by preserving cabbage and peppers in brine; some recipes use vinegar, while others rely on fermentation. Garlic and other vegetables may be added, and the balance of tang and heat varies from household to household.
Its crunchy, tart bite is served as a side with hearty meals such as beans, rice or grilled meat, and it can also brighten a sandwich or mezze spread. It is low in calories and provides some fibre, but is typically high in sodium. Use a modest portion, or briefly rinse it if you want a less salty accompaniment.
How Nutritious Is Pickled cabbage and pepper?
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 cabbage and pepper 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 cabbage and pepper Contain Allergens?
No known major allergens
Which Diets Is Pickled cabbage and pepper Good For?
Vegan
✓ 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 cabbage and pepper Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.