Create allergy card
← Browse ingredients

Gundruk

Gundruk is a fermented leafy-vegetable product from Nepal commonly served in soups, stews, and pickles.

Gundruk — illustrative ingredient image

About Gundruk

Gundruk is a fermented leafy-vegetable product associated with Nepali cuisine, commonly served in soups, stews, pickles, or relish-like preparations. Leafy greens are wilted or partially dried, packed or pressed to ferment, and commonly dried for storage. The underlying leaves may include different local greens, so the ingredient is not completely uniform.

Its flavour is sour and savoury, with fermented vegetal notes whose intensity depends on the greens and fermentation conditions. Rehydrated gundruk has a soft, fibrous texture. The exact sensory profile can therefore vary with the raw material, salt level, fermentation, and drying.

Gundruk is usually sold as irregular dark green to brown dried pieces, though fresh fermented material can also occur. It may be rinsed, soaked, and rehydrated before simmering in soups or stews; soaking changes its texture and appearance, while cooking softens it further.

Ingredient type
derived ingredient

Forms & related ingredients

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where gundruk appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–1 of 1

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for gundruk

Names and romanised forms to recognise on menus and labels.

English

Gundruk

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Gundruk nutrition & diet

Gundruk nutritional value

Representative benchmark: Cream, thickened, regular fat (~35%)

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
339.9kcal
Protein
2.0g
Carbs
2.4g
Fat
36.5g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Identify the leafy vegetable used, fermentation method, drying state, and any salt or seasoning before choosing a reference. Gundruk may be used dry, rehydrated, cooked in soup, or served as a pickle. Record rinsing and discarded liquid, because these steps alter the consumed portion and final recipe.

Compare the right form: Match a reference to the specified fermented leafy vegetable, identifying plant, dry or rehydrated form, fermentation, salting, and cooking method.

Diet considerations

Plant-derived fermented leafy vegetables traditionally associated with Nepal, but the source leaf and recipe should be confirmed. Compatibility changes with salt, oil, spices, cereal ingredients, dairy, meat, or stock added during preparation. Dry, rehydrated, soup-based, and pickle forms differ in processing and portion-dependent carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3 — F003270 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .