A traditional Nepali fermented leafy vegetable made from mustard, spinach, and cauliflower leaves. Dried after fermentation, Gundruk is rich in probiotics and used in soups, pickles, and curries for its tangy, earthy flavour.
Ingredients:
Rai (Mustard) Leaves, Mustard Leaves, Cauliflower Leaves.
Nutritional Information (per 100g):
Energy: 240 kcal – Fat: 1 g – Carbohydrates: 44 g – of which Sugars: 1 g – Fibre: 16 g – Protein: 16 g – Sodium: 60 mg
Storage:
Store in a cool, dry place away from direct sunlight.
Net Weight: 150 g
