United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11958, Pickle relish, hamburger
heading Nutrient Unit
Value per 100 g

tbsp 15 g

cup 122 g
Proximates Water g 61.12 9.17 74.57
Proximates Energy kcal 129 19 157
Proximates Protein g 0.63 0.09 0.77
Proximates Total lipid (fat) g 0.54 0.08 0.66
Proximates Carbohydrate, by difference g 34.48 5.17 42.07
Proximates Fiber, total dietary g 3.2 0.5 3.9
Minerals Calcium, Ca mg 4 1 5
Minerals Iron, Fe mg 1.14 0.17 1.39
Minerals Magnesium, Mg mg 7 1 9
Minerals Phosphorus, P mg 17 3 21
Minerals Potassium, K mg 76 11 93
Minerals Sodium, Na mg 1096 164 1337
Minerals Zinc, Zn mg 0.11 0.02 0.13
Vitamins Vitamin C, total ascorbic acid mg 2.3 0.3 2.8
Vitamins Thiamin mg 0.020 0.003 0.024
Vitamins Riboflavin mg 0.042 0.006 0.051
Vitamins Niacin mg 0.617 0.093 0.753
Vitamins Vitamin B-6 mg 0.015 0.002 0.018
Vitamins Folate, DFE µg 1 0 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 13 2 16
Vitamins Vitamin A, IU IU 267 40 326
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 0.052 0.008 0.063
Lipids Fatty acids, total monounsaturated g 0.269 0.040 0.328
Lipids Fatty acids, total polyunsaturated g 0.131 0.020 0.160
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0