Pickled vegetables: Nutrition Facts and Calories
This category covers a range of vegetables preserved in brine or vinegar. Examples include pickled onions, gherkins, beetroot, and various chutneys and relishes. These products are often used as accompaniments to meals or as ingredients in other dishes. When looking at the nutrition information, the salt content is a key consideration, as pickling processes often involve significant amounts of salt. The sugar content can also vary widely, particularly in sweet pickles and chutneys, where sugar is used for preservation and flavour. The ingredient list typically shows the primary vegetable, followed by water, vinegar, and seasonings. For products described as 'sweet', sugar or sweeteners will usually appear high on the ingredient list. Some pickled vegetables, like beetroot, can contribute to fibre intake, and this may be indicated on the nutrition label. All values are shown per 100 g so products can be compared.
52 products · values per 100 g
Amazon links are paid links. As an Amazon Associate I earn from qualifying purchases. About these links
