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Roasted peppers pickled in vinegar and salt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
7.2g
· 80%
Protein
1.1g
· 12%
Fat
0.3g
· 8%
Fiber
2.1g
Vitamins
Vitamin C
55mg · 61% DV
B6
0.25mg · 15% DV
Vitamin A
120µg · 13% DV
Vitamin E
1.6mg · 11% DV
Minerals
Sodium
570mg · 25% DV
Potassium ⭐
180mg · 5% DV
Magnesium
12mg · 3% DV
Phosphorus
22mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
No known major allergens
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
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated with the lid tightly closed once opened. Using a clean utensil and keeping the peppers submerged in their brine helps reduce spoilage.
Yes, but the peppers may become softer and release water after thawing. Frozen leftovers are usually better in sauces, sandwiches, or cooked dishes than in a crisp salad.
Slight cloudiness can occur in some homemade pickles, but discard the product if it has mould, an off smell, fizzing, a swollen lid, or a slimy texture. Tasting a questionable pickle is not a safe way to check it.
Heat depends on the type of pepper used, while the sharpness comes from vinegar or the pickling brine. Draining the peppers briefly or serving them with yoghurt can make the flavour feel milder.
It pairs well with cheese, yoghurt, eggs, beans, grilled meat, and fish. Its tangy flavour can cut through rich foods and make a meal taste more balanced.
Drain it well and add it just before serving so it does not water down the salad. Taste before adding extra salt, since the brine already contributes seasoning.
It is not a complete pre- or post-workout food on its own. It can add flavour to a balanced meal containing protein and carbohydrates, but its acidity may bother sensitive stomachs immediately before training.
Pickles can be high in salt because of their brine. People managing high blood pressure, kidney disease, or a sodium-restricted diet should keep portions modest and follow professional dietary advice.
Fresh red pepper is crisp and mild, while roasted pepper pickle is softer with smoky, tangy flavour. Pickling extends keeping time, but the brine can add substantially more sodium.
Not every pickle is probiotic. Vinegar-pickled or heat-treated products are not expected to contain live beneficial cultures; those are more likely in properly fermented pickles.
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Nutrition data compiled from USDA FoodData Central and scientific sources.