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Pickled Pepper and Eggplant Calories
Low-calorie pickled vegetables, high in sodium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Pickled Pepper and Eggplant has 35 calories. It contains 7.1 g of carbs, 1.2 g of protein, 0.3 g of fat and 2.6 g of fiber. Its 24 mg of Vitamin C covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled Pepper and Eggplant Nutrition Facts
Selected: 100 g
35
KCAL / 100G
Carbs
7.1g
· 3% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 13% · Fat 8%
Pickled Pepper and Eggplant nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 35 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1200 mg | 52% |
| Total carbohydrate | 7.1 g | 3% |
| Fiber | 2.6 g | 9% |
| Protein | 1.2 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 Pepper and Eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 35 kcal |
| 1 tablespoon (diced) | 15 g | 5 kcal |
| 2 tablespoon (chopped) | 30 g | 11 kcal |
| 1 serving (small) | 50 g | 18 kcal |
| 1 cup (chopped) | 90 g | 32 kcal |
| 100 g | 100 g | 35 kcal |
| 1 piece (whole) | 110 g | 39 kcal |
| 1 serving (large) | 150 g | 53 kcal |
| 1 cup (diced) | 180 g | 63 kcal |
Calculated from 35 calories per 100 g.
Frequently Asked Questions About Pickled Pepper and Eggplant
How do you make pickled pepper and eggplant?
Pickled pepper and eggplant is made by packing prepared vegetables into a clean jar with garlic and a salty, acidic brine. Keep the vegetables submerged, seal the jar according to the recipe, and let it pickle in a cool place until the flavour develops.
Is pickled pepper and eggplant spicy?
Pickled pepper and eggplant can be mild or spicy, depending on the peppers used. Recipes made with hot peppers have a noticeable kick, while sweet peppers give a gentler flavour; the eggplant itself is not inherently spicy.
Does eggplant need to be cooked before making pickled pepper and eggplant?
No, eggplant does not always need to be cooked before making pickled pepper and eggplant. Some recipes briefly blanch it to soften the texture, but cooking it for too long can make the pieces mushy in the jar.
Is pickled pepper and eggplant fermented or made with vinegar?
Pickled pepper and eggplant can be made either with vinegar brine or by natural fermentation in salted water. Vinegar gives a reliably sharp flavour, while fermentation develops acidity gradually; the method depends on the recipe.
Why is my pickled pepper and eggplant mushy?
Pickled pepper and eggplant often turns mushy when the eggplant is overcooked, the brine is too weak, or vegetables sit above the liquid. Use clean equipment, avoid excessive precooking, and keep every piece submerged.
What do you serve with pickled pepper and eggplant?
Pickled pepper and eggplant pairs well with rice, beans, grilled meats, and sandwiches. Its tangy, salty flavour works as a small side or condiment, so taste it before adding extra salt to the rest of the meal.
How long does pickled pepper and eggplant last after opening?
After opening, keep pickled pepper and eggplant refrigerated and use a clean utensil to remove servings. Follow the recipe or product’s storage instructions, and discard it if you notice mold, an unpleasant smell, or a slimy texture.
Can you eat the brine from pickled pepper and eggplant?
Yes, the brine from pickled pepper and eggplant can be used in small amounts in dressings or marinades. It is often very salty, so avoid treating it like a low-sodium drink or adding much of it to an already salty dish.
Does pickled pepper and eggplant contain probiotics?
Only naturally fermented pickled pepper and eggplant may contain live microbes associated with fermentation. Vinegar-pickled versions are not necessarily probiotic, and pasteurization can eliminate live cultures; the word “pickle” alone does not confirm their presence.
Can you freeze pickled pepper and eggplant?
You can freeze pickled pepper and eggplant, but freezing usually damages its texture, making the vegetables softer after thawing. It is generally better to refrigerate the opened jar and take out only what you plan to serve.
Pickled Pepper and Eggplant Vitamins & Minerals
Vitamins
Vitamin C
24mg · 27% DV
B6
0.16mg · 9% DV
Vitamin K
6.2µg · 5% DV
Folate
19µg · 5% DV
Minerals
Sodium
1200mg · 52% DV
Copper
0.09mg · 10% DV
Manganese
0.16mg · 7% DV
Potassium ⭐
190mg · 6% DV
Pickled Pepper and Eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled Pepper and Eggplant
To burn the 35 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.
What is Pickled Pepper and Eggplant?
Pickled Pepper and Eggplant is a Turkish-style pickle made by preserving peppers and eggplant in brine or vinegar, often with garlic. Home recipes vary: the vegetables may be left whole, cut into chunks or slit, and their final firmness and tang depend on the ingredients and how long they are left to pickle.
It brings a sharp, salty crunch to the table and is commonly served alongside meals or as part of a meze spread, including with beans and other hearty dishes. It is a low-calorie vegetable side with some fibre, though pickles can be high in salt. If you are keeping salt down, serve a modest portion with otherwise lightly seasoned food.
How Nutritious Is Pickled Pepper and Eggplant?
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.
Is Pickled Pepper and Eggplant 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 Pepper and Eggplant Contain Allergens?
No known major allergens
Which Diets Is Pickled Pepper and Eggplant 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 Pepper and Eggplant Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.