Pickles
100 g raw
12 kcal
Boiled, 100 g
13 kcal
Roasted, 100 g
14 kcal
medium pickle (65 g)
8 kcal
Protein, fat and carbs per 100 g
- Protein
- 0.5 g
- Fat
- 0.3 g
- Carbs
- 2.4 g
- Fiber
- 1 g
- Sugar
- 1.1 g
Servings
- medium pickle (65 g)8 kcal · Protein 0.3 g · Fat 0.2 g · Carbs 1.6 g
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 12 kcal | 0.5 g | 0.3 g | 2.4 g |
| Boiled | 95% | 13 kcal | 0.5 g | 0.3 g | 2.5 g |
| Steamed | 97% | 12 kcal | 0.5 g | 0.3 g | 2.5 g |
| Roasted | 85% | 14 kcal | 0.6 g | 0.4 g | 2.8 g |
| Fried | 90% | 13 kcal | 0.6 g | 0.3 g | 2.7 g |
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 6 mcg | 1% |
| Vitamin C | 2.3 mg | 3% |
| Vitamin E | 0.03 mg | 0% |
| Vitamin K | 17.3 mcg | 19% |
| Vitamin B1 (thiamine) | 0.05 mg | 5% |
| Vitamin B2 (riboflavin) | 0.06 mg | 5% |
| Vitamin B3 (niacin) | 0.11 mg | 1% |
| Vitamin B6 (pyridoxine) | 0.04 mg | 3% |
| Vitamin B9 (folate) | 8 mcg | 2% |
| Choline | 3.4 mg | 1% |
| Calcium | 57 mg | 6% |
| Iron | 0.26 mg | 1% |
| Magnesium | 7 mg | 2% |
| Phosphorus | 16 mg | 2% |
| Potassium | 117 mg | 5% |
| Sodium | 809 mg | 40% |
| Zinc | 0.1 mg | 1% |
| Copper | 0.03 mg | 3% |
| Manganese | 0.06 mg | 3% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
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Data: USDA FoodData Central, record “Pickles, cucumber, dill or kosher dill”.