1 serving of vietnamese pickled vegetables contains 25 Calories. The macronutrient breakdown is 89% carbs, 3% fat, and 7% protein. This is a good source of vitamin a (28% of your Daily Value).
- Makes
- 8 servings
- Prep Time
- 30 minutes
Ingredients
Rice wine vinegar ⅓ cup or 79g
Directions
- In a large pitcher or bowl, mix water, vinegar, sugar, and salt until everything is dissolved and combined well.
- Place carrots and daikon in a clean, sterile jar and fill with the vinegar mixture until the jar is full.
- Cover jars and set in the refrigerator to pickle for about 3 days. Store refrigerated for up to 3 weeks. Enjoy!
Nutrition Facts
For 1 serving of vietnamese pickled vegetables (190g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 25 | |
| Fats | 0.1g | 0.1% |
| Saturated fats | 0g | 0.1% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 609mg | 26% |
| Carbs | 6g | 2% |
| Net carbs | 4g | |
| Fiber | 1g | 5% |
| Sugar | 4g | |
| Protein | 0.5g | |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 3% |
| Potassium | 162mg | 3% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 1060μg | |
| Beta carotene | 2527μg | |
| Caffeine | 0mg | |
| Choline | 5mg | 1% |
| Copper | 0.1mg | 6% |
| Fluoride | 1μg | |
| Folate (B9) | 14μg | 3% |
| Lycopene | 0.3μg | |
| Magnesium | 8mg | 2% |
| Manganese | 0.1mg | 2% |
| Niacin | 0.4mg | 2% |
| Pantothenic acid | 0.1mg | 2% |
| Phosphorus | 18mg | 3% |
| Retinol | 0μg | |
| Riboflavin (B2) | 0mg | 1% |
| Selenium | 0.3μg | 1% |
| Theobromine | 0mg | |
| Thiamine | 0mg | 2% |
| Vitamin A IU | 5095IU | |
| Vitamin A | 255μg | 28% |
| Vitamin B12 | 0μg | 0% |
| Vitamin B6 | 0.1mg | 4% |
| Vitamin C | 8mg | 9% |
| Vitamin D IU | 0IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 0.2mg | 1% |
| Vitamin K | 4μg | 3% |
| Zinc | 0.1mg | 1% |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | 3g | |
| Glucose | 0.2g | |
| Fructose | 0.2g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0.4g | |
| Fats | ||
| Saturated fats | 0g | 0.1% |
| Monounsaturated fats | 0g | |
| Polyunsaturated fats | 0.1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0g | |
| Arginine | 0g | |
| Aspartic acid | 0.1g | |
| Cystine | 0g | |
| Glutamic acid | 0.2g | |
| Glycine | 0g | |
| Histidine | 0g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0g | |
| Leucine | 0g | |
| Lysine | 0g | |
| Methionine | 0g | |
| Phenylalanine | 0g | |
| Proline | 0g | |
| Serine | 0g | |
| Threonine | 0.1g | |
| Tryptophan | 0g | |
| Tyrosine | 0g | |
| Valine | 0g | |