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Pickled green vegetables Calories
Low in calories and high in sodium; nutrition varies with the vegetable mix.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled green vegetables (30 g) has 5 calories. That works out to 18 calories per 100 g. It contains 1 g of carbs, 0.2 g of protein, 0.1 g of fat and 0.4 g of fiber. Its 5.4 µg of Vitamin K covers 5% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled green vegetables Nutrition Facts
Selected: 1 serving (medium) · 30 g
5
KCAL / 30G
Carbs
1g
· 0% DV
Protein
0.2g
· 0% DV
Fat
0.1g
· 0% 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 70% · Protein 14% · Fat 16%
Pickled green vegetables nutrition facts table · 1 serving (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 5 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 255 mg | 11% |
| Total carbohydrate | 1 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 Serving of Pickled green vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 5 kcal |
| 1 tablespoon (small) | 15 g | 3 kcal |
| 1 ounce (medium) | 28 g | 5 kcal |
| 1 piece (medium) | 30 g | 5 kcal |
| 1 serving (large) | 50 g | 9 kcal |
| 100 g | 100 g | 18 kcal |
| 1 cup (medium) | 150 g | 27 kcal |
| 1 cup (large) | 200 g | 36 kcal |
Calculated from 18 calories per 100 g.
Frequently Asked Questions About Pickled green vegetables
What vegetables are used in pickled green vegetables?
Pickled green vegetables can contain cucumbers, green beans, peppers, green tomatoes, cabbage, or a mixture of these. The exact combination varies by recipe and region, so the name does not guarantee one fixed set of vegetables.
How do you make pickled green vegetables at home?
Pickled green vegetables are made by packing clean vegetables into a jar and covering them with a prepared brine, sometimes with vinegar, garlic, and spices. Keep the vegetables submerged and follow a tested recipe for its fermentation or storage method.
Are pickled green vegetables fermented or made with vinegar?
Pickled green vegetables can be either naturally fermented in brine or preserved with vinegar. Fermented versions develop their tang as microbes produce acids, while vinegar-pickled versions get their acidity from the vinegar added to the jar.
Why are my pickled green vegetables cloudy?
Cloudy brine does not automatically mean pickled green vegetables have spoiled; it can happen during natural fermentation. Discard them if you notice fuzzy mold, a rotten smell, or a slimy texture rather than judging safety by cloudiness alone.
How do you keep pickled green vegetables crunchy?
Pickled green vegetables stay crunchier when you start with fresh, firm produce and keep it submerged in the brine. Excessive warmth or a long pickling time can soften them, so use the storage conditions and timing specified in your recipe.
Can you drink the brine from pickled green vegetables?
Yes, the brine from pickled green vegetables can be consumed, but it is salty and acidic. A small amount may be used in a dressing or marinade; drinking large amounts can add substantial sodium and may irritate a sensitive stomach.
Do pickled green vegetables need to be refrigerated after opening?
Yes, refrigerate pickled green vegetables after opening unless the product label gives different instructions. Keep the jar closed, use a clean utensil, and leave the vegetables covered by brine to help maintain their quality.
Should you rinse pickled green vegetables before serving them?
No, rinsing pickled green vegetables is not necessary for serving. If they taste too salty, a brief rinse can wash away some brine from the surface, but it will not remove all the salt absorbed into the vegetables.
Can pickled green vegetables replace dill pickles in a recipe?
Yes, pickled green vegetables can replace dill pickles when a recipe needs a tangy, crisp, pickled ingredient. The flavor and texture may differ because the vegetable mix and seasonings vary, so chop them to a similar size and adjust other salty ingredients.
Do pickled green vegetables contain probiotics?
Naturally fermented pickled green vegetables may contain live microbes if they have not been pasteurized or heat-treated. Vinegar-pickled or pasteurized versions should not be assumed to contain live cultures; the preparation method determines whether they do.
Pickled green vegetables Vitamins & Minerals
Vitamins
Vitamin K
5.4µg · 5% DV
Vitamin C
2.4mg · 3% DV
B6
0.02mg · 1% DV
Vitamin A
10.5µg · 1% DV
Minerals
Sodium
255mg · 11% DV
Copper
0.02mg · 2% DV
Manganese
0.04mg · 2% DV
Potassium ⭐
45mg · 1% DV
Pickled green vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled green vegetables
To burn the 5 calories in 1 serving (medium) (30 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 green vegetables?
Pickled green vegetables are a mix of vegetables such as cucumbers, peppers or green beans preserved in a vinegar-based pickle or salty brine. The exact combination varies by recipe and region, and garlic or spices may be added for extra flavour. Pickling is used in many food traditions, so the taste and ingredients can differ considerably from one jar to another.
Expect a tangy, salty bite and a crisp texture. They work as a small side with meals, in sandwiches, or as part of a sharing spread; in Turkish cooking, pickles often accompany hearty dishes. At about 18 calories per 100 g, they are light, though their saltiness makes a modest serving sensible. Pair them with grains or beans, or rinse briefly if you prefer a milder taste.
How Nutritious Is Pickled green vegetables?
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 green vegetables 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 green vegetables Contain Allergens?
No known major allergens
Which Diets Is Pickled green vegetables 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 green vegetables Fat Profile
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.