Fermented foods: Nutrition Facts and Calories
This category covers a range of foods produced through controlled microbial growth, such as fermentation. Examples include kimchi, sauerkraut, and fermented soy products like tempeh and miso. These foods are often characterised by their distinctive tangy flavours and can be a source of fibre. The ingredient list typically shows the primary ingredients used in the fermentation process, such as vegetables, grains, or legumes. For products like kimchi or sauerkraut, salt is often used as a preservative, and its amount is declared on the nutrition label. Some fermented products may also contain added sugars, which are declared as part of the total sugars on the nutrition label. The Eatwell Guide from the NHS suggests that free sugars should make up no more than 5% of total dietary energy. Salt intake should also be considered, with adults advised to consume no more than 6g per day, as indicated on UK nutrition labels. All values are shown per 100 g so products can be compared.
31 products · values per 100 g
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