Dill Pickle
vegetables Foundation Foods · per 100g
Dill Pickle provides 12 kcal per 100g, with 0.5 g protein, 0.4 g fat, and 2.0 g carbohydrates. It is a notable source of Vitamin K (17 mcg, 14% RDA), Calcium (54 mg, 5% RDA), Riboflavin (B2) (0.057 mg, 4% RDA), Pantothenic Acid (B5) (0.200 mg, 4% RDA), Thiamin (B1) (0.047 mg, 4% RDA), Potassium (112 mg, 3% RDA), and Copper (0.026 mg, 3% RDA). Nutrient data from USDA FoodData Central (Foundation Foods dataset), per 100g edible portion.
12kcal
Calories
0.5g
Protein
0.4g
Total Fat
2.0g
Carbs
Protein 14.7%
Fat 26.5%
Carbs 58.8%
per 100g
Detailed Nutrition
Per
USDA/NIH DRI · National Academies
| Nutrient | Amount | Unit | % RDA |
|---|---|---|---|
| Energy | 12.0 | kcal | — |
| Protein | 0.480 | g | 1% |
| Total Fat | 0.430 | g | — |
| Carbohydrate | 2.0 | g | 2% |
| Water | 94.7 | g | — |
| Nutrient | Amount | Unit | % RDA |
|---|---|---|---|
| Vitamin C | 2.1 | mg | 2% |
| Thiamin (B1) | 0.047 | mg | 4% |
| Riboflavin (B2) | 0.057 | mg | 4% |
| Niacin (B3) | 0.109 | mg | 1% |
| Pantothenic Acid (B5) | 0.200 | mg | 4% |
| Vitamin B6 | 0.034 | mg | 3% |
| Folate (DFE) | 8.0 | mcg | 2% |
| Choline | 3.4 | mg | 1% |
| Vitamin A (RAE) | 4.0 | mcg | 0% |
| Vitamin E | 0.120 | mg | 1% |
| Vitamin K | 16.8 | mcg | 14% |