Vegetables

Pickles Nutrition Facts

Pickles are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide carbohydrate.

Calories12

Protein0.5 g

Carbs2 g

Fat0.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories12 kcal

Protein0.5 g

Total Fat0.4 g

Carbohydrates2 g

Fiber1 g

Sodium808 mg

Total Sugars1.28 g

Source: USDA FoodData Central, record 324653

Nutrients

Full nutrient profile

Proximates

Water94.7 g

Nitrogen0.08 g

Protein0.48 g

Total lipid (fat)0.43 g

Ash2.44 g

Carbohydrates

Carbohydrate, by difference1.99 g

Fiber, total dietary1 g

Sugars, Total1.28 g

Sucrose0 g

Glucose0.63 g

Fructose0.65 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total1.07 g

Minerals

Calcium, Ca54 mg

Iron, Fe0.23 mg

Magnesium, Mg7.1 mg

Phosphorus, P16 mg

Potassium, K112 mg

Sodium, Na808 mg

Zinc, Zn0.11 mg

Copper, Cu0.026 mg

Manganese, Mn0.056 mg

Fluoride, F30.1 ug

Selenium, Se0 ug

Vitamins and other components

Vitamin C, total ascorbic acid2.1 mg

Thiamin0.047 mg

Riboflavin0.057 mg

Niacin0.109 mg

Pantothenic acid0.2 mg

Vitamin B-60.034 mg

Folate, total8 ug

Vitamin A, RAE4 ug

Carotene, beta45 ug

Carotene, alpha0 ug

Cryptoxanthin, beta1 ug

Lycopene0 ug

Lutein + zeaxanthin199 ug

Vitamin E (alpha-tocopherol)0.12 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.04 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)16.8 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Folate, DFE8 ug

Folate, food8 ug

Vitamin A, IU125 iu

Retinol0 ug

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Choline, total3.4 mg

Betaine0 mg

Lipids

SFA 12:00.003 g

SFA 14:00.003 g

Fatty acids, total trans0 g

Cholesterol0 mg

Fatty acids, total monounsaturated0.005 g

Fatty acids, total polyunsaturated0.122 g

SFA 16:00.065 g

SFA 18:00.008 g

MUFA 18:10.005 g

PUFA 18:20.052 g

PUFA 18:30.07 g

Fatty acids, total saturated0.079 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

SFA 8:00 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Phytosterols14 mg

Amino acids

Isoleucine0.019 g

Leucine0.026 g

Lysine0.026 g

Cystine0.004 g

Valine0.02 g

Arginine0.04 g

Histidine0.009 g

Aspartic acid0.037 g

Serine0.018 g

Tryptophan0.005 g

Threonine0.017 g

Methionine0.005 g

Phenylalanine0.017 g

Tyrosine0.01 g

Alanine0.021 g

Glutamic acid0.177 g

Glycine0.022 g

Proline0.014 g

Other bioactive components

Theobromine0 mg

Caffeine0 mg

Alcohol, ethyl0 g

Interesting fact

The Sugar Turns To Acid

In a naturally fermented pickle, lactic acid bacteria convert the cucumber's glucose and fructose into lactic acid, settling at a final pH of 3.2 to 3.6. USDA researchers measured under 2 mM of sugar left — less than 0.05% — in finished fermented cucumbers.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Pickles

How to choose

Choose jars with intact seals and clear (not cloudy) brine, with no bulging lids.

Storage

Store unopened in a cool, dry place; follow the date on the label. After opening, keep refrigerated in the brine and follow the date and instructions on the package.

100 g

P 1.2gC 3.2gF 0.3g

Put the numbers to work

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