Pickles, cucumber, dill or kosher dill
Pickles, cucumber, dill or kosher dill is a vegetable, providing very few calories (12.0 kcal per 100g). It is an excellent source of Sodium, providing 808.0 mg (54% of the Daily Value) per 100g serving. This vegetable is virtually fat-free. Vegetables provide essential vitamins, minerals, and dietary fiber with relatively few calories. They are a cornerstone of virtually every dietary guideline worldwide. Our database tracks 95 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 95 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 94.7 | g | — | 3% |
| Calories Foundation | 12.0 | kcal | — | — |
| Energy (kJ) Foundation | 50.0 | kj | — | — |
| Protein Foundation | 0.48 | g | — | 1% |
| Total Fat Foundation | 0.43 | g | — | — |
| Carbohydrate Foundation | 2.0 | g | — | 2% |
| Fiber Foundation | 1.0 | g | — | 3% |
| Total Sugars Foundation | 1.3 | g | — | — |
| Total Sugars SR | 1.1 | g | — | — |
| Ash Foundation | 2.4 | g | — | — |
Minerals 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 54.0 | mg | — | 5% |
| Iron Foundation | 0.23 | mg | — | 3% |
| Magnesium Foundation | 7.1 | mg | — | 2% |
| Phosphorus Foundation | 16.0 | mg | — | 2% |
| Potassium Foundation | 112 | mg | — | 3% |
| Sodium Foundation | 808 | mg | — | 54% |
| Zinc Foundation | 0.11 | mg | — | 1% |
| Copper Foundation | 0.03 | mg | — | 3% |
| Manganese Foundation | 0.06 | mg | — | 2% |
| Selenium SR | 0 | µg | — | — |
| Fluoride SR | 30.1 | µg | — | 1% |
Vitamins 34
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) Foundation | 4.0 | µg | — | 0% |
| Vitamin A (IU) SR | 6.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene Foundation | 45.0 | µg | — | — |
| Alpha-Carotene Foundation | 0 | µg | — | — |
| Beta-Cryptoxanthin Foundation | 1.0 | µg | — | — |
| Lycopene Foundation | 0 | µg | — | — |
| Lutein + Zeaxanthin Foundation | 199 | µg | — | — |
| Vitamin C Foundation | 2.1 | mg | — | 2% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E Foundation | 0.12 | mg | — | 1% |
| Beta-Tocopherol Foundation | 0 | mg | — | — |
| Gamma-Tocopherol Foundation | 0.04 | mg | — | — |
| Delta-Tocopherol Foundation | 0 | mg | — | — |
| Alpha-Tocotrienol Foundation | 0 | mg | — | — |
| Beta-Tocotrienol Foundation | 0 | mg | — | — |
| Gamma-Tocotrienol Foundation | 0 | mg | — | — |
| Delta-Tocotrienol Foundation | 0 | mg | — | — |
| Vitamin K1 Foundation | 16.8 | µg | — | 14% |
| Vitamin K1 (dihydro) Foundation | 0 | µg | — | — |
| Vitamin K2 (MK-4) Foundation | 0 | µg | — | — |
| Thiamin (B1) Foundation | 0.05 | mg | — | 4% |
| Riboflavin (B2) Foundation | 0.06 | mg | — | 4% |
| Niacin (B3) Foundation | 0.11 | mg | — | 1% |
| Pantothenic Acid (B5) Foundation | 0.20 | mg | — | 4% |
| Vitamin B6 Foundation | 0.03 | mg | — | 3% |
| Folate Foundation | 8.0 | µg | — | 2% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 8.0 | µg | — | — |
| Folate (DFE) SR | 8.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 3.4 | mg | — | 1% |
| Betaine SR | 0 | mg | — | — |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.08 | g | — | — |
| Monounsaturated Fat SR | 0.005 | g | — | — |
| Polyunsaturated Fat SR | 0.12 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Phytosterols SR | 14.0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0.003 | g | — | — |
| Myristic Acid (14:0) SR | 0.003 | g | — | — |
| Palmitic Acid (16:0) SR | 0.07 | g | — | — |
| Stearic Acid (18:0) SR | 0.008 | g | — | — |
| Linoleic Acid (18:2) SR | 0.05 | g | — | 0% |
| Linolenic Acid (18:3) SR | 0.07 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan SR | 0.005 | g | — | — |
| Threonine SR | 0.02 | g | — | — |
| Isoleucine SR | 0.02 | g | — | — |
| Leucine SR | 0.03 | g | — | — |
| Lysine SR | 0.03 | g | — | — |
| Methionine SR | 0.005 | g | — | — |
| Cystine SR | 0.004 | g | — | — |
| Phenylalanine SR | 0.02 | g | — | — |
| Tyrosine SR | 0.01 | g | — | — |
| Valine SR | 0.02 | g | — | — |
| Arginine SR | 0.04 | g | — | — |
| Histidine SR | 0.009 | g | — | — |
| Alanine SR | 0.02 | g | — | — |
| Aspartic Acid SR | 0.04 | g | — | — |
| Glutamic Acid SR | 0.18 | g | — | — |
| Glycine SR | 0.02 | g | — | — |
| Proline SR | 0.01 | g | — | — |
| Serine SR | 0.02 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
Vitamin K activates osteocalcin and matrix GLA protein, which direct calcium into bones and away from soft tissues (arteries). Works synergistically with vitamin D.
Kidd, Altern Med Rev, 2010
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Other Vegetables” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Vegetables
Top 10 countries by per capita supply of the “Vegetables” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+76%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Vegetables and Vegetable Products
Frequently Asked Questions
How many calories are in Pickles, cucumber, dill or kosher dill?
Pickles, cucumber, dill or kosher dill contains 12.0 kcal per 100 grams, making it a very low-calorie food. The energy comes from 0.48g of protein (16% of calories), 0.43g of fat (32%), and 2.0g of carbohydrates (66%). Carbohydrates are the primary energy source.
What is Pickles, cucumber, dill or kosher dill most nutritious for?
The standout nutrient in Pickles, cucumber, dill or kosher dill is Sodium, providing 808 mg per 100g (54% of the Daily Value). It is also a notable source of Vitamin K1 (14% DV). Our database tracks 95 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Pickles, cucumber, dill or kosher dill high in protein?
At 0.48g per 100 grams, Pickles, cucumber, dill or kosher dill is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Pickles, cucumber, dill or kosher dill?
Pickles, cucumber, dill or kosher dill contains 1.0g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the insulin index of Pickles, cucumber, dill or kosher dill?
Pickles, cucumber, dill or kosher dill has a moderate insulin response (II: 54) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.