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GARLIC DILL PICKLES

Pickles, Olives, Peppers & Relishes Batampte Pickle Products, Inc. Branded
0 Calories
0g Protein
3.6g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1,000mg 43%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 0g 0%
Carbs 3.6g 100%
Fat 0g 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 71 MG 5%
Iron, Fe 0 MG 0%
Potassium, K 0 MG 0%
Sodium, Na 1,000 MG 43%

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Food Calories Protein Carbs Fat
SWEET KALE SALAD, SWEET KALE 218 4.5g 24.4g 12.8g PLANT PROTEIN SALADS 180 13.1g 2.5g 13.9g EDAMAME, BLACK BEANS & KALE WITH SPICY CITRUS DRESSING ORGANIC SALADS 102 5.6g 13.0g 3.5g COUSCOUS, VEGGIES & CHICKPEAS WITH CITRUS DRESSING ORGANIC SALADS 165 4.7g 27.1g 4.3g JULIENNE CUT SUN-DRIED TOMATOES WITH SPICES IN BLENDED OIL 250 7.1g 35.7g 14.3g ROMAINE LETTUCE, TURKEY BREAST, EGGS, TOMATOES, CHEESE, AND SERVED WITH RANCH DRESSING, CHEF SALAD 149 8.3g 3.0g 11.6g

Nutrition Highlights

  • Very low in calories (0 kcal per 100g), suitable for weight management.
  • Very low in fat (0g per 100g).
  • Good source of Sodium, Na (43% DV).

About GARLIC DILL PICKLES

GARLIC DILL PICKLES is a very low-calorie food with 0 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0g of protein, 3.6g of carbohydrates, and 0g of fat. This food belongs to the Pickles, Olives, Peppers & Relishes category.

Ingredients

CUCUMBERS, WATER, GARLIC, SALT, SPICES, POTASSIUM SORBATE (PRESERVATIVE), CALCIUM CHLORIDE.

Dietary Information

Notable micronutrients in GARLIC DILL PICKLES include Sodium, Na (43% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

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