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Per 100g
Nutrition data source: USDA FoodData Central
Sui mi ya cai is a fermented food that can support gut health through probiotics. While it is low in calories and fat, it is typically high in sodium due to the preservation process, so it should be used as a seasoning rather than a main vegetable.
Per 100g, it contains approximately 95 calories, 3.5g of protein, 15.2g of carbohydrates, and 1.5g of fat. Because it is highly concentrated, a typical serving size is much smaller, making it a low-calorie way to add intense flavor to meals.
Sui mi ya cai is naturally vegan as it is made from mustard greens. While usually gluten-free, some brands may use soy sauce or additives containing wheat during the curing process, so those with celiac disease should check the label carefully.
It has a complex, savory, and salty flavor profile with deep umami notes and a slightly sweet, smoky undertone. Its texture is finely minced and slightly crunchy, which adds a unique mouthfeel to stir-fries and noodle dishes.
It is a staple in Sichuan cuisine, most famously used in Dan Dan noodles and dry-fried green beans. It is typically stir-fried with aromatics like garlic and ginger at the beginning of a recipe to release its fragrance and distribute its savory flavor.
Generally, you do not need to wash it as it is already finely minced and ready to use. However, if you are sensitive to salt, you can give it a very quick rinse in a fine-mesh strainer and squeeze it dry before adding it to your pan.
Unopened packages can be stored in a cool, dry pantry for months. Once opened, transfer the contents to an airtight glass jar and keep it in the refrigerator, where it will remain fresh for up to 3-6 months due to its high salt content.
sui mi ya cai is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 1 recipes featuring sui mi ya cai with step-by-step instructions.
Browse recipes →Yes, it is relatively low in carbohydrates (15.2g per 100g) and has a low glycemic impact when used in standard seasoning amounts. However, diabetics should be mindful of the sodium content, which can affect blood pressure.
The best substitute is Zha Cai (Sichuan pickled mustard tuber) finely minced. If that is unavailable, you can use Tianjin preserved vegetable (Dong Cai) or, in a pinch, finely chopped capers or olives to mimic the salty, fermented punch.
Yes, it is keto-friendly when used as a condiment. Since most recipes only call for 1-2 tablespoons, the net carb count per serving is negligible, making it an excellent way to add flavor to low-carb stir-fries.