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Ayurvedic Dravya · Fermented · — kcal / 100g

Gundruk (fermented greens)

Nepal's national ferment — sun-dried soured leafy greens whose sharp tang carries mountain kitchens through winter without fresh vegetables.

Check Gundruk (fermented greens) Against Your Prakriti & Daily Macros Log 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.
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Gundruk (fermented greens) — Ayurvedic Fermented & USDA Nutrition

Gundruk (fermented greens) — Rasa: Sour, Bitter · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Sour, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry, Sharp
Digestibility & Agni
3/5 · Agni 2
Seasons & Timing
Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Nepal's national ferment — sun-dried soured leafy greens whose sharp tang carries mountain kitchens through winter without fresh vegetables.

Traditional Preparation (Samskara)

Rehydrate briefly and cook into tangy soup; a little goes far — it is condiment-intensity, not salad.

Classical Provenance: Nepali-Sikkimese tradition.

Synergistic Combinations (Samyoga)

  • gundruk soup with potato and tomato
  • as pickle-side with rice-dal

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity
  • Contraindication: hypertension (salted versions)

Verified USDA Nutrition Facts for Gundruk (fermented greens)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup rehydrated (30g):

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