One of the useful ingredients used in the preparation of pickles are vegetables and fruits that have many nutritional properties. Heat is not used in the preparation of pickles, so their nutritional properties are preserved. The sour taste of pickles can be due to the acid produced during fermentation. The fermentation process is due to the activity of lactobacillus bacteria, which causes the production of group B vitamins that play a large role in the health of the digestive system. Mona pickles are prepared from fresh and high-quality raw materials, and no chemical additives or preservatives are used during the preparation process. Mona's traditional (eko) pickles are completely prepared by hand using natural vinegar. Rabi mixed pickle is prepared using natural apple vinegar and tomato paste.

Nutritional value table for 30 g of Pickled (Tomato paste) mix: