Kimchi

by Jongga 300g in Fermented vegetables Barcode 5905563491065
Good nutritional quality

Kimchi by Jongga provides 41 kcal per 100 g, with 3.9 g of sugars and 1.9 g of protein. That is 110% more sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Fermented vegetables category and comes in a 300g pack.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
3.9 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (100 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 41 kcal 41 kcal 38 +9%
Total fat 0 g 0 g 0% 0.9 −100%
Saturated fat 0 g 0 g 0% 0.1 −100%
Carbohydrates 7.8 g 7.8 g 3% 5.5 +42%
Total sugars 3.9 g 3.9 g 1.9 +110%
Dietary fiber 1 g 1 g 4% 2.3 −56%
Protein 1.9 g 1.9 g 4% 1.5 +31%
Salt 0 g 0 g 2.2 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 32 Fermented vegetables products on Foodmetria.

Compared with other fermented vegetables

Calories higher 35%
Sugars higher 23%
Salt lower 1%
Saturated fat lower 1%
Protein top 23%
Fiber top 96%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
300g
Serving size
1 portion (100 g)
Labels & certifications
No preservativesMade in the EUTriman
Sold in
Denmark
Barcode
5905563491065

Prices reported by shoppers

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Frequently asked questions

How many calories are in Kimchi?

Kimchi contains 41 kcal per 100 g and about 41 kcal per serving (1 portion (100 g)).

How much sugar is in Kimchi?

Kimchi has 3.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Kimchi healthy?

It has a Nutri-Score of B (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 9, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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