Eggplant, pickled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.7 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 20 UG | 5% | |
| Choline, total | 11.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 3.7 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 6 MG | 1% | |
| Phosphorus, P | 9 MG | 1% | |
| Potassium, K | 12 MG | 0% | |
| Sodium, Na | 1,674 MG | 73% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.2 MG | 19% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (49 kcal per 100g), suitable for weight management.
- Very low in fat (0.7g per 100g).
- Good source of dietary fiber (2.5g per 100g).
- Rich source of Sodium, Na (73% of Daily Value per 100g).
About Eggplant, pickled
This versatile vegetable is often transformed through pickling, a preservation method that enhances its flavor and extends its shelf life. When pickled, it develops a tangy, slightly sweet taste with a firm yet tender texture, making it a popular addition to Mediterranean, Middle Eastern, and Asian cuisines. The pickling process typically involves soaking the vegetable in a brine of vinegar, salt, and spices, which not only infuses it with bold flavors but also alters its nutritional profile.
Nutritionally, pickled versions of this vegetable remain low in calories and fat while providing a modest amount of fiber, which supports digestive health. However, the pickling process can increase its sodium content, so those monitoring their salt intake should consume it in moderation. It also retains small amounts of vitamins and minerals, though some water-soluble nutrients may be reduced during the pickling process. The fiber content, combined with its low calorie count, makes it a satisfying option for those looking to manage their weight or add variety to their meals.
In cooking, pickled versions of this vegetable are incredibly versatile. They can be enjoyed as a tangy side dish, added to sandwiches and wraps for a burst of flavor, or incorporated into salads and grain bowls. In some cuisines, they are used as a condiment to complement rich or fatty dishes, balancing flavors with their acidity. Whether served as part of a mezze platter, stirred into stews, or simply enjoyed straight from the jar, this pickled vegetable offers a unique way to elevate everyday meals while providing a touch of culinary tradition.
Compare Eggplant, pickled
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