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Low-calorie fermented pickle, high in sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (small) of Şahsna pickles (50 g) has 9 calories. That works out to 18 calories per 100 g. It contains 1.7 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.8 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (small) · 50 g
9
KCAL / 50G
Carbs
1.7g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 17% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 390 mg | 17% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 g | 1% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (small) | 50 g | 9 kcal |
| 1 teaspoon (small) | 5 g | 1 kcal |
| 1 tablespoon (medium) | 15 g | 3 kcal |
| 1 piece (small) | 20 g | 4 kcal |
| 2 piece (medium) | 40 g | 7 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (large) | 100 g | 18 kcal |
| 1 cup (large) | 150 g | 27 kcal |
| 1 pack (whole) | 300 g | 54 kcal |
Calculated from 18 calories per 100 g.
Şahsna pickles are vegetables preserved in a salty brine, often through fermentation. Recipes and ingredients can vary, so the name alone does not establish which vegetables or seasonings are in a particular jar; check its ingredient list.
The vegetables in Şahsna pickles can vary by recipe and producer. Rather than assuming a standard mix, check the jar’s ingredient list to find out which vegetables and seasonings are used in that product.
Şahsna pickles are made by preserving vegetables in brine, with fermentation used in some preparations. Ingredients and methods can differ, so use a trusted recipe for exact proportions and keep the vegetables submerged during fermentation.
Serve Şahsna pickles as a small, tangy side with meals such as rice, beans, or grilled foods. Their salty flavor can be strong, so taste the rest of the meal before adding extra salt.
They may contain live cultures if they were fermented and not later pasteurized or heat-treated. Check the product information for signs that the pickles are unpasteurized or refrigerated; fermentation alone does not guarantee live cultures in the jar.
Keep opened Şahsna pickles refrigerated in their brine with the lid closed. Use a clean utensil and keep the vegetables submerged; these steps help preserve their quality and reduce the chance of contamination.
Yes, briefly rinsing Şahsna pickles or soaking them in water can reduce some surface salt. It also softens their flavor, so rinse only the portion you plan to eat and serve it promptly.
Cloudy brine in Şahsna pickles is not automatically a sign of spoilage; it can occur during fermentation. Discard the pickles if you notice mold, a rotten smell, or an unusually slimy texture.
Şahsna pickles can soften if they are stored too warm, left above the brine, or kept for a long time. Keep them refrigerated and submerged; discard them if softness comes with slime or an unpleasant smell.
Usually, Şahsna pickles are not an easy fit for a low-sodium diet because brined pickles can contain a lot of salt. If you have been told to limit sodium, check the jar’s nutrition information and ask your clinician about a suitable portion.
Vitamins
Vitamin K
4µg · 3% DV
Vitamin C
2.25mg · 3% DV
B6
0.04mg · 2% DV
B1
0.02mg · 2% DV
Minerals
Sodium
390mg · 17% DV
Copper
0.03mg · 3% DV
Manganese
0.06mg · 3% DV
Potassium ⭐
68mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 9 calories in 1 serving (small) (50 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.
Şahsna pickles are a regional Turkish pickle made by fermenting vegetables in a salty brine. The particular vegetables and seasonings can vary between household versions. They have a tangy, salty flavour and a pleasantly firm bite.
In Turkey, they are served in small portions alongside home-cooked meals, especially beans, rice and other hearty dishes, or as part of a meze spread. They are low in calories and provide some fibre, but are notably salty. A modest serving works well as a sharp contrast to milder foods; briefly rinsing the pickles before serving can soften their saltiness.
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.
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.
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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.