National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 11947, Pickles, cucumber, dill, low sodium

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

medium
65g

slice
6g
Proximates
Water g 91.67 59.59 5.50
Energy kcal 18 12 1
Protein g 0.62 0.40 0.04
Total lipid (fat) g 0.19 0.12 0.01
Carbohydrate, by difference g 4.13 2.68 0.25
Fiber, total dietary g 1.2 0.8 0.1
Sugars, total g 1.92 1.25 0.12
Minerals
Calcium, Ca mg 9 6 1
Iron, Fe mg 0.53 0.34 0.03
Magnesium, Mg mg 11 7 1
Phosphorus, P mg 21 14 1
Potassium, K mg 116 75 7
Sodium, Na mg 18 12 1
Zinc, Zn mg 0.14 0.09 0.01
Vitamins
Vitamin C, total ascorbic acid mg 1.9 1.2 0.1
Thiamin mg 0.014 0.009 0.001
Riboflavin mg 0.029 0.019 0.002
Niacin mg 0.060 0.039 0.004
Vitamin B-6 mg 0.013 0.008 0.001
Folate, DFE µg 1 1 0
Vitamin B-12 µg 0.00 0.00 0.00
Vitamin A, RAE µg 13 8 1
Vitamin A, IU IU 269 175 16
Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamin D IU 0 0 0
Vitamin K (phylloquinone) µg 66.1 43.0 4.0
Lipids
Fatty acids, total saturated g 0.050 0.032 0.003
Fatty acids, total monounsaturated g 0.003 0.002 0.000
Fatty acids, total polyunsaturated g 0.077 0.050 0.005
Cholesterol mg 0 0 0