Pickles, cucumber, dill, reduced sodium
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.3 MG | 3% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 3.4 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 17.3 UG | 14% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 57 MG | 4% | |
| Iron, Fe | 0.3 MG | 1% | |
| Magnesium, Mg | 7 MG | 2% | |
| Phosphorus, P | 16 MG | 1% | |
| Potassium, K | 117 MG | 2% | |
| Sodium, Na | 18 MG | 1% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 0 UG | 0% |
Nutrition Highlights
- Very low in calories (12 kcal per 100g), suitable for weight management.
- Very low in fat (0.3g per 100g).
About Pickles, cucumber, dill, reduced sodium
Reduced-sodium dill pickles deliver the same garlicky, herbal brine flavor as a standard dill pickle, just with a lighter salt load. Cucumber slices or spears preserved with dill, vinegar, and spices at reduced salinity. Nutritionally negligible in most respects - very low calorie, nearly fat-free, minimal carbohydrate - which makes them useful as a crunchy, flavor-forward addition to plates without adding much. Suitable for anyone watching sodium who still wants the acidic punch of a good pickle.
Dietary Information
Pickles, cucumber, dill, reduced sodium is considered low-carb and keto-friendly, low-fat, very low in calories, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 12 calories per 100 grams, Pickles, cucumber, dill, reduced sodium gets 17% of its calories from protein, 80% from carbohydrates, and 23% from fat. This is lower than most foods and comparable to fruits and vegetables.
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