A fast summary built from the current nutrition profile per 100g.
Egg, whole, pickled, is a preserved form of the egg that has been submerged in a vinegar or brine solution, giving it a distinctive tangy flavor. This preparation method has roots in various culinary traditions worldwide, particularly in Asian cuisines, where pickled eggs are often enjoyed as a snack or appetizer. The pickling process not only enhances the taste but also extends the shelf life of the eggs, making them a popular choice for food preservation.
Nutritionally, pickled eggs are an excellent source of protein, offering about 12.5g per 100g serving, which supports muscle building and repair. They are also rich in essential vitamins and minerals, including Vitamin B12 and iron, contributing to overall health. With low carbohydrate content and healthy fats, pickled eggs can be a valuable addition to various diets, particularly for those seeking low-carb or high-protein options. They can be enjoyed on their own, sliced in salads, or as part of a charcuterie board, making them both versatile and nutritious.
Egg, whole, pickled contains approximately 154 calories per 100g serving. This calorie content makes it a moderate option for those looking to manage their caloric intake while benefiting from its high protein content.
Yes, Egg, whole, pickled can be a healthy addition to your diet. They provide a rich source of protein, essential vitamins, and minerals, while being low in carbohydrates. However, moderation is key, especially for those monitoring sodium intake.
Egg, whole, pickled should be stored in the refrigerator at a temperature between 1-4°C. Ensure they are kept in a sealed jar to maintain freshness and prevent contamination.
Eating Egg, whole, pickled offers numerous benefits, including high protein content for muscle repair, essential vitamins like B12 for nerve health, and iron for oxygen transport in the blood. They are also versatile and can enhance various dishes.
It is recommended to consume Egg, whole, pickled in moderation, about 100g (1 large egg) 2-3 times per week, to enjoy their benefits without excessive sodium intake.
