Dill pickles reduced sodium (1 cup, chopped or diced, 143 g) has 17 calories, 0.7 g protein, 3.4 g carbohydrate and 0.4 g fat, according to USDA FoodData Central. 100 g has 12 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 cup, chopped or diced (143 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 17 | 12 | |
| Total fat | 0.4 g | 0% | 0.3 g |
| Saturated fat | 0.1 g | 0% | 0.08 g |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | <0.1 g | 0.01 g | |
| Polyunsaturated fat | 0.2 g | 0.12 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 26 mg | 1% | 18 mg |
| Total carbohydrate | 3.4 g | 1% | 2.41 g |
| Dietary fiber | 1.4 g | 5% | 1 g |
| Total sugars | 1.5 g | 1.07 g | |
| Added sugars | not reported | ||
| Protein | 0.7 g | 0.5 g | |
| Vitamins | |||
| Vitamin D | 0 mcg | 0% | 0 mcg |
| Vitamin A | 8.6 mcg | 0% | 6 mcg |
| Vitamin C | 3.3 mg | 4% | 2.3 mg |
| Vitamin E | <0.1 mg | 0% | 0.03 mg |
| Vitamin K | 25 mcg | 20% | 17.3 mcg |
| Thiamin (B1) | 0.06 mg | 6% | 0.05 mg |
| Riboflavin (B2) | 0.08 mg | 6% | 0.06 mg |
| Niacin (B3) | 0.16 mg | 0% | 0.11 mg |
| Vitamin B6 | 0.05 mg | 2% | 0.04 mg |
| Folate (DFE) | 11 mcg | 2% | 8 mcg |
| Vitamin B12 | 0 mcg | 0% | 0 mcg |
| Choline | 4.9 mg | 0% | 3.4 mg |
| Minerals | |||
| Calcium | 82 mg | 6% | 57 mg |
| Iron | 0.37 mg | 2% | 0.26 mg |
| Potassium | 167 mg | 4% | 117 mg |
| Magnesium | 10 mg | 2% | 7 mg |
| Phosphorus | 23 mg | 0% | 16 mg |
| Zinc | 0.14 mg | 0% | 0.1 mg |
| Copper | <0.1 mg | 0% | 0.03 mg |
| Manganese | 0.09 mg | 4% | 0.06 mg |
| Selenium | 0 mcg | 0% | 0 mcg |
| Other | |||
| Water | 134.9 g | 94.3 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
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Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 spear, small | 35 g | 4 | 0.8 g | 0.2 g | 0.1 g | 0.4 g | 0.4 g |
| 1 slice | 7 g | 1 | 0.2 g | <0.1 g | <0.1 g | 0.1 g | 0.1 g |
| 1 large (4" long) | 135 g | 16 | 3.3 g | 0.7 g | 0.4 g | 1.4 g | 1.4 g |
| 1 cup, chopped or diced | 143 g | 17 | 3.4 g | 0.7 g | 0.4 g | 1.4 g | 1.5 g |
| 1 cup, (about 23 slices) | 155 g | 19 | 3.7 g | 0.8 g | 0.5 g | 1.6 g | 1.7 g |
| 100 g | 100 g | 12 | 2.4 g | 0.5 g | 0.3 g | 1 g | 1.1 g |
Dill pickles reduced sodium (1 cup, chopped or diced, 143 g) has 17 calories. 100 g has 12 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 15.
Dill pickles reduced sodium (1 cup, chopped or diced, 143 g) has 25 mcg of vitamin K, 20% of the Daily Value. 100 g has 17.3 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of dill pickles reduced sodium has 12 calories, 0.5 g protein, 2.41 g carbohydrate, 1 g fiber, 1.07 g sugars and 0.3 g fat.
About 67% of the calories in dill pickles reduced sodium come from carbohydrate, 19% from fat and 14% from protein (Atwater factors of 4, 9 and 4 calories per gram).
Per 100 g, compared with the other 177 condiments and sauces in this database, dill pickles reduced sodium has fewer calories than 97% of them and less protein than 75%.
The same serving of dill pickles reduced sodium, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 0 g | 1 % |
| Saturated / Saturés | 0 g + Trans / trans 0 g | 1 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 25 mg | 1 % |
| Carbohydrate / Glucides | 3 g | 1 % |
| Fibre / Fibres | 1 g | 5 % |
| Sugars / Sucres | 2 g | 2 % |
| Protein / Protéines | 1 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 82 mg | 6 % |
| Iron / Fer | 0 mg | 2 % |
| Potassium | 175 mg | 5 % |
| Per 100g | |
|---|---|
| Energy | 50 kJ / 12 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 2.4 g |
| of which sugars | 1.1 g |
| Protein | 0 g |
| Salt | 0.04 g |
| Per 100g | Per 143g | %RI* | |
|---|---|---|---|
| Energy | 50 kJ 12 kcal |
72 kJ 17 kcal |
<1% |
| Fat | 0 gg | 0 gg | <1% |
| of which saturates | 0 gg | 0.1g | <1% |
| Carbohydrate | 2.4g | 3.4g | 1.3% |
| of which sugars | 1.1g | 1.5g | 1.7% |
| Fibre | 1.0g | 1.4g | - |
| Protein | 0 gg | 0.7g | 1.4% |
| Salt | 0.04g | 0.06g | 1.1% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 168563: "Pickles, cucumber, dill, reduced sodium". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗
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