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Pickled carrot and beet stems Calories
Low-calorie, fiber-containing pickled vegetable mix high in sodium
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled carrot and beet stems (80 g) has 26 calories. That works out to 32 calories per 100 g. It contains 5.1 g of carbs, 0.8 g of protein, 0.2 g of fat and 1.9 g of fiber. Its 336 µg of Vitamin A covers 37% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Pickled carrot and beet stems Nutrition Facts
Selected: 1 serving (medium) · 80 g
26
KCAL / 80G
Carbs
5.1g
· 2% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 13% · Fat 7%
Pickled carrot and beet stems nutrition facts table · 1 serving (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 624 mg | 27% |
| Total carbohydrate | 5.1 g | 2% |
| Fiber | 1.9 g | 7% |
| 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 carrot and beet stems?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 26 kcal |
| 1 tablespoon (shredded) | 15 g | 5 kcal |
| 2 tablespoon (shredded) | 30 g | 10 kcal |
| 1 piece (small) | 35 g | 11 kcal |
| 1 piece (medium) | 60 g | 19 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (large) | 120 g | 38 kcal |
| 1 cup (chopped) | 140 g | 45 kcal |
| 1 pack (small) | 250 g | 80 kcal |
Calculated from 32 calories per 100 g.
Frequently Asked Questions About Pickled carrot and beet stems
What is pickled carrot and beet stems?
Pickled carrot and beet stems are a tangy, crunchy preserve made by keeping cut carrots and beet stems in a vinegar brine or salted fermentation brine. Garlic and spices are optional additions, so ingredients and flavor vary by recipe.
How do you make pickled carrot and beet stems?
To make pickled carrot and beet stems, wash and cut the vegetables, pack them into a clean jar, and cover them with a brine from a reliable recipe. Some recipes use vinegar; others ferment in salted water. Follow that recipe’s storage directions.
Can you eat beet stems in pickled carrot and beet stems?
Yes, beet stems are edible and can stay pleasantly crisp when pickled. Wash them thoroughly under running water, trim away damaged or woody portions, and cut them into lengths that fit the jar before adding the brine.
Are pickled carrot and beet stems fermented or made with vinegar?
Pickled carrot and beet stems can be made either way; not every pickle is fermented. Vinegar supplies the acidity in quick-pickle recipes, while a salted-brine version develops acidity through fermentation by lactic-acid bacteria.
Why do pickled carrot and beet stems turn soft?
Pickled carrot and beet stems can soften when the vegetables are old, cut too small, or stored too warm. Start with firm, fresh produce, use a clean jar, and refrigerate quick pickles to help preserve their crunch.
Do pickled carrot and beet stems contain probiotics?
Only pickled carrot and beet stems that have been properly fermented may contain live cultures; vinegar pickles usually do not. Heating or pasteurizing a fermented pickle can also destroy live cultures, so the preparation method matters.
What can you serve with pickled carrot and beet stems?
Pickled carrot and beet stems add a sharp, crunchy contrast to sandwiches, grain bowls, grilled foods, and bean dishes. Their briny taste can be strong, so serve a small amount alongside less salty foods.
How do you store pickled carrot and beet stems after opening?
Keep opened pickled carrot and beet stems in a tightly closed jar in the refrigerator, with the vegetables covered by brine. Use a clean utensil to remove them, and discard the jar if you see mold or notice an off smell.
How can you make pickled carrot and beet stems less salty?
Rinse pickled carrot and beet stems briefly or drain off some brine just before serving to reduce surface salt. This will not remove all the salt and may soften the vegetables or dilute their tangy flavor.
Can you eat pickled carrot and beet stems every day?
Eating pickled carrot and beet stems every day may add a substantial amount of sodium, so keep portions modest if you are watching your salt intake. If you have a prescribed sodium restriction or blood-pressure treatment, ask your clinician for guidance.
Pickled carrot and beet stems Vitamins & Minerals
Vitamins
Vitamin A
336µg · 37% DV
Vitamin K
11.2µg · 9% DV
B6
0.06mg · 4% DV
Folate
14.4µg · 4% DV
Minerals
Sodium
624mg · 27% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
168mg · 5% DV
Copper
0.04mg · 4% DV
Pickled carrot and beet stems Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled carrot and beet stems
To burn the 26 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 carrot and beet stems?
Pickled carrot and beet stems combines sliced carrots with the crisp stalks of beet leaves, preserved in a vinegar brine or salted pickle. It is also a practical way to use beet greens that might otherwise be discarded; recipes vary in the cut of the vegetables and the strength of the brine.
The result is tangy, salty and crunchy, making it a lively side for rice, beans, grilled dishes or sandwiches, or a small addition to a mezze-style spread. At 32 calories per 100 g, it is light and provides some fibre, but the brine can make it high in sodium. If you prefer a milder, less salty bite, drain and briefly rinse a serving before eating.
How Nutritious Is Pickled carrot and beet stems?
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 carrot and beet stems 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 and beet stems Contain Allergens?
No known major allergens
Which Diets Is Pickled carrot and beet stems 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 and beet stems Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.