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Picture of Vietnamese Pickled Carrots and Daikon Radish
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 241 kcal 12 %
  • Fat 1 g 1 %
  • Saturated 0 g 1 %
  • Carbs 56 g 19 %
  • Fiber 10 g 40 %
  • Protein 3 g 7 %
  • Cholesterol 0 mg 0 %
  • Sodium 1802 mg 75 %
  • Calcium 148 mg 15 %
  • Magnesium 67 mg 16 %
  • Potassium 1243 mg 26 %
  • Iron 2 mg 9 %
  • Zinc 1 mg 8 %
  • Phosphorus 134 mg 19 %
  • Vitamin A 1894 µg 210 %
  • Vitamin C 63 mg 70 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 0 mg 14 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 0 mg 32 %
  • Folate equivalent (total) 107 µg 27 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 10 %
  • Vitamin K 31 µg 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vietnamese Pickled Carrots and Daikon Radish

Ingredients

  • 1 cup warm water
  • 1/4 cup distilled white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 pound carrots (peeled and cut to match stick size)
  • 1/2 pound daikon radish (peeled and cut to match stick size)

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