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Pickled Carrot Calories
Fermented, low calorie, fiber source, probiotic potential
In season: Autumn · Winter · Spring
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Pickled Carrot (50 g) has 15 calories. That works out to 30 calories per 100 g. It contains 3.1 g of carbs, 0.3 g of protein, 0.1 g of fat and 1.1 g of fiber. Its 417.5 µg of Vitamin A covers 46% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
What is Pickled Carrot?
Pickled Carrot is made by preserving carrots in a salty brine, often with garlic and sometimes vinegar. In Turkey, they are commonly cut into sticks or rounds and left to pickle at home; recipes and fermentation methods vary.
The result is tangy and crisp, served as a side with everyday meals, rice or beans, or alongside other meze. It provides fibre while remaining low in calories. Whether it contains live cultures depends on how it was made, so not every version is fermented. If you prefer a milder, less salty bite, briefly rinse a small serving before eating.
Pickled Carrot Nutrition Facts
Selected: 100 g
30
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
0.6g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 9% · Fat 3%
Pickled Carrot Vitamins & Minerals
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
13.2µg · 11% DV
B5
0.3mg · 6% DV
B6
0.1mg · 6% DV
Minerals
Sodium
430mg · 19% DV
Potassium ⭐
170mg · 5% DV
Calcium
27mg · 3% DV
Phosphorus
24mg · 3% DV
How Nutritious Is Pickled Carrot?
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.
Pickled Carrot Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled Carrot
To burn the 30 calories in 100 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.
Is Pickled Carrot 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 Carrot Contain Allergens?
No known major allergens
Which Diets Is Pickled Carrot 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
Pickled Carrot Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Compare Pickled Carrot
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Frequently Asked Questions About Pickled Carrot
How do you make pickled carrots at home?
Pickled carrots are made by packing clean carrot sticks or slices into a clean jar and covering them with brine. Keep the carrots submerged while they ferment, then refrigerate the jar once they taste pleasantly sour.
How long do pickled carrots last in the fridge?
Pickled carrots kept refrigerated in a clean, closed jar generally keep for several weeks, though the exact shelf life depends on the recipe and handling. Use a clean utensil, keep the carrots under the brine, and discard them if you see fuzzy mold or smell decay.
Why did my pickled carrots turn soft?
Pickled carrots can turn soft if they ferment in excessive heat, sit above the brine, or were limp before pickling. Start with firm fresh carrots and keep every piece submerged to help preserve their crunch.
Do pickled carrots need to be refrigerated?
Refrigerator pickled carrots should be kept cold, especially after opening. A jar made with a quick vinegar recipe is not automatically safe for pantry storage; shelf-stable pickled carrots require a tested canning process.
Are pickled carrots probiotic?
Naturally fermented pickled carrots may contain live microbes, but quick vinegar pickles and heat-treated products may not. The word “pickled” alone does not tell you whether a jar contains live cultures.
Why is the brine in my pickled carrots cloudy?
Cloudy brine can be a normal result of active fermentation and does not by itself mean pickled carrots have spoiled. Discard them if the brine smells rotten, the carrots become slimy, or fuzzy colored mold appears.
Can you make pickled carrots without vinegar?
Yes, pickled carrots can be made without vinegar by fermenting them in salt brine. This produces a tangy flavor as fermentation develops, rather than the immediate sharp acidity that vinegar gives a quick pickle.
What can you do with leftover pickled-carrot brine?
Leftover pickled-carrot brine can add a sharp, salty note to salad dressings, marinades, or sauces. Taste it before adding extra salt, and discard the brine if the carrots showed signs of spoilage.
What should you serve with pickled carrots?
Pickled carrots pair well with sandwiches, grain bowls, grilled foods, and rich or savory meals because their acidity cuts through heavier flavors. Add them near serving time to keep their texture crisp.
Can you use pickled carrots in cooking?
Yes, pickled carrots can be chopped into salads, sandwiches, or relishes, but prolonged cooking softens them and reduces their bright, tangy crunch. For a cooked dish, stir them in near the end or use them as a topping.
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Nutrition data compiled from USDA FoodData Central and scientific sources.