Vegetables
Nutrition Facts Pickles
Pickles are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide carbohydrate. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.
Calories12
Protein0.5g
Carbs2g
Fat0.4g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 12 kcal |
|---|---|
| Protein | 0.48 g |
| Total Fat | 0.43 g |
| Carbohydrates | 1.99 g |
| Fiber | 1 g |
| Total Sugars | 1.28 g |
| Sodium | 808 mg |
Nutrients
Full nutrient profile
Proximates
Water
94.7 g
Energy (Atwater General Factors)
14 kcal
Energy (Atwater Specific Factors)
12 kcal
Energy
12 kcal
Energy
50 kj
Nitrogen
0.08 g
Protein
0.48 g
Total lipid (fat)
0.43 g
Ash
2.44 g
Carbohydrates
Carbohydrate, by difference
1.99 g
Fiber, total dietary
1 g
Sugars, Total
1.28 g
Sucrose
0 g
Glucose
0.63 g
Fructose
0.65 g
Lactose
0 g
Maltose
0 g
Galactose
0 g
Sugars, Total
1.07 g
Lipids
SFA 12:0
0.003 g
SFA 14:0
0.003 g
Fatty acids, total trans
0 g
Cholesterol
0 mg
Fatty acids, total monounsaturated
0.005 g
Fatty acids, total polyunsaturated
0.12 g
SFA 16:0
0.07 g
SFA 18:0
0.008 g
MUFA 18:1
0.005 g
PUFA 18:2
0.05 g
PUFA 18:3
0.07 g
Fatty acids, total saturated
0.08 g
SFA 4:0
0 g
SFA 6:0
0 g
SFA 10:0
0 g
PUFA 20:4
0 g
PUFA 18:4
0 g
MUFA 20:1
0 g
MUFA 22:1
0 g
SFA 8:0
0 g
PUFA 22:6 n-3 (DHA)
0 g
MUFA 16:1
0 g
PUFA 20:5 n-3 (EPA)
0 g
PUFA 22:5 n-3 (DPA)
0 g
Phytosterols
14 mg
Amino acids
Isoleucine
0.02 g
Leucine
0.03 g
Lysine
0.03 g
Cystine
0.004 g
Valine
0.02 g
Arginine
0.04 g
Histidine
0.009 g
Aspartic acid
0.04 g
Serine
0.02 g
Tryptophan
0.005 g
Threonine
0.02 g
Methionine
0.005 g
Phenylalanine
0.02 g
Tyrosine
0.01 g
Alanine
0.02 g
Glutamic acid
0.18 g
Glycine
0.02 g
Proline
0.01 g
Minerals
Calcium, Ca
54 mg
Iron, Fe
0.23 mg
Magnesium, Mg
7.1 mg
Phosphorus, P
16 mg
Potassium, K
112 mg
Sodium, Na
808 mg
Zinc, Zn
0.11 mg
Copper, Cu
0.03 mg
Manganese, Mn
0.06 mg
Fluoride, F
30.1 ug
Selenium, Se
0 ug
Vitamins and other components
Vitamin C, total ascorbic acid
2.1 mg
Thiamin
0.05 mg
Riboflavin
0.06 mg
Niacin
0.11 mg
Pantothenic acid
0.2 mg
Vitamin B-6
0.03 mg
Folate, total
8 ug
Vitamin A, RAE
4 ug
Carotene, beta
45 ug
Carotene, alpha
0 ug
Cryptoxanthin, beta
1 ug
Lycopene
0 ug
Lutein + zeaxanthin
199 ug
Vitamin E (alpha-tocopherol)
0.12 mg
Tocopherol, beta
0 mg
Tocopherol, gamma
0.04 mg
Tocopherol, delta
0 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin K (phylloquinone)
16.8 ug
Vitamin K (Dihydrophylloquinone)
0 ug
Vitamin K (Menaquinone-4)
0 ug
Folic acid
0 ug
Vitamin D (D2 + D3), International Units
0 iu
Folate, DFE
8 ug
Folate, food
8 ug
Vitamin A, IU
125 iu
Retinol
0 ug
Vitamin B-12
0 ug
Vitamin B-12, added
0 ug
Vitamin E, added
0 mg
Vitamin D (D2 + D3)
0 ug
Choline, total
3.4 mg
Betaine
0 mg
Other nutrients
Theobromine
0 mg
Caffeine
0 mg
Alcohol, ethyl
0 g
Interesting fact
Washing reduces surface contamination but does not sterilize produce
Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.
Related foods
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Recipes with this food
Use pickles in simple recipes
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.