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Japanese Pickled Vegetables

Japanese Pickled Vegetables

Everyday

Japanese pickled vegetables, known as tsukemono, are traditional fermented or vinegar-preserved vegetables that serve as essential accompaniments in Japanese cuisine. These pickles are made using various methods including salt, rice bran (nukadoko), sake lees (kasuzuke), or vinegar preservation, creating distinct flavors ranging from crisp and salty to tangy and umami-rich. While providing probiotics and dietary fiber, these preserved vegetables are typically high in sodium and are traditionally served in small portions as palate cleansers or side dishes.

Macro Impact

A 1/2 cup serving contains 16 calories, 1g protein, 3g carbs, and 0g fat.

Calorie Burn

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Nutrition Facts

Serving size1/2 cup (75 g)
Amount per serving
Calories16
% Daily Value*
Total Fat0.2g
0%
Saturated Fat0.0g
0%
Trans Fat0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.1g
Cholesterol0mg
0%
Sodium175mg
8%
Total Carbohydrate3g
1%
Dietary Fiber0.9g
3%
Total Sugars1g
Includes Added Sugars1g
3%
Protein0.6g
Vitamin D0mcg
0%
Calcium15mg
1%
Iron0.2mg
1%
Potassium75mg
2%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
3 / 275 g
1%
Fiber
1 / 28 g
3%
Sugars
1 g
Added Sugars
1 / 50 g
3%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
1 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
0%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
0%
Omega 9
0 g
Protein
Protein
1 / 80 g
1%
Amino Acids
Histidine
0 / 3 g
0%
Isoleucine
0 / 2 g
1%
Leucine
0 / 3 g
1%
Lysine
0 / 2 g
2%
Methionine
0 / 1 g
1%
Phenylalanine
0 / 2 g
1%
Threonine
0 / 1 g
1%
Tryptophan
0 / 0 g
2%
Valine
0 / 2 g
1%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
1%
Riboflavin, B2
0 / 1 mg
1%
Niacin, B3
0 / 15 mg
2%
Pantothenic Acid, B5
0 / 5 mg
2%
Pyridoxine, B6
0 / 1 mg
2%
Biotin, B7
1 / 30 mcg
3%
Cobalamin, B12
0 / 2 mcg
0%
Folate
11 / 400 mcg
3%
Vitamin A
90 / 800 mcg
11%
Vitamin C
2 / 83 mg
3%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
3%
Vitamin K
11 / 105 mcg
11%
Minerals
Calcium
15 / 1k mg
2%
Copper
0 / 1 mg
4%
Iron
0 / 13 mg
2%
Magnesium
8 / 370 mg
2%
Manganese
0 / 2 mg
4%
Phosphorous
11 / 700 mg
2%
Potassium
75 / 3k mg
3%
Selenium
0 / 55 mcg
0%
Sodium
175 / 2.3k mg
8%
Zinc
0 / 10 mg
1%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
71 g
Caffeine
0 mg
Choline
4 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Cabbage, japanese style, fresh, pickled. USDA Standard Reference, Legacy. Food ID 169890.
  2. 2.Cabbage, japanese style, fresh, pickled. Canadian Nutrient File. Food ID 5548.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

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