Table 1.

Macronutrients’ content in the selected fresh and fermented vegetables [g/100 g] based on [19].

Vegetables	Proteins	Carbohydrates	Fibre	Total Fats	SFA	MUFA	PUFA
Beetroot	1.61	9.56	2.8	0.17	0.027	0.032	0.06
Beetroot, fermented	0.8	16.3	0.8	0.08	0.013	0.016	0.029
Chickpea, canned, no added fat	8.19	22.4	7.3	3.24	0.339	0.739	1.47
Soybean, cooked	16.9	7.77	5.6	14.8	2.1	4.57	7.39
Natto	19.4	12.7	5.4	11	1.59	2.43	6.21
Red cabbage	1.43	7.37	2.1	0.16	0.021	0.012	0.08
Red cabbage, pickled	1.19	11	1.7	0.15	0.017	0.01	0.066
Lentils, cooked	8.38	18.7	7.3	6.86	0.939	2.78	2.84
Fava beans, cooked	7.06	18.3	5	6.88	0.951	2.8	2.83

SFA—saturated fatty acids, MUFA—monounsaturated fatty acids, PUFA—polyunsaturated fatty acids.