Pickles, cucumber, dill, low sodium

1 calories in 1 slice

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Calories in Pickles, cucumber, dill, low sodium
Pickles, cucumber, dill, low sodium Suggest a better name
1 calories in 1 slice
1 slice = 6g ≈ 0.013lb ≈ 0.21oz
0.18 calories / gram
0 Weight Watchers points
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Calorie Sources:83% carbohydrates; 9% fats; 8% proteins
Fats:11.40 mg
Carbohydrates:0.25 g (1 calorie, 4% by weight)
Proteins:37.20 mg
Water:5.50 g (92% by weight)
Fat Composition:57% polyunsaturated; 41% saturated; 2% monounsaturated
Trans Fat :~
Dietary Fiber:72 mg (1% by weight)
Serving Sizes: 100 g
1 medium
1 slice
Food Group:Vegetables and Vegetable Products
USDA #:11947
Tags: cucumber;
Related Foods: Calories in Cucumber
Calories in Peeled Cucumber
Calories in Pickle
Pickles, cucumber, dill or kosher dill
Pickles, cucumber, sour, low sodium
Pickles, cucumber, sweet (includes bread and butter pickles)
Pickles, cucumber, sweet, low sodium (includes bread and butter pickles)
Calories in Sea Cucumber
Vitamin A:16 IU
Retinol Activity Equivalent:0.78 mcg
α-Carotene:1.68 mcg
β-Carotene:6.90 mcg
β-Cryptoxanthin:3.96 mcg
Lutein + Zeaxanthin:3.60 mcg
Vitamin B-1:0.60 mcg
Vitamin B-2:1.20 mcg
Vitamin B-3:3.60 mcg
Vitamin B-5:3 mcg
Vitamin B-6:0.60 mcg
Vitamin B-9:0.06 mcg
Food folate:0.06 mcg
Dietary Folate Equivalent:0.06 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:300 mcg
Vitamin C:114.00 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
Vitamin K:3.97 mcg
Calcium (Ca):540 mcg
Copper (Cu):4.20 mcg
Fluoride (F):2.65 mcg
Iron (Fe):31.80 mcg
Magnesium (Mg):660.00 mcg
Manganese (Mn):0.60 mcg
Phosphorus (P):1.26 mg
Potassium (K):6.96 mg
Selenium (Se):~
Sodium (Na):1.08 mg
Zinc (Zn):8.40 mcg
Phytosterols:840 mcg
Carbohydrates Total:0.25 g
Dietary Fiber:72 mg
Sugars Total:0.12 g
Fructose:38.40 mg
Glucose/Dextrose:76.80 mg
Proteins Total:37.20 mg
Essential amino acids
Phenylalanine:600 mcg
Leucine:1.20 mg
Methionine:300 mcg
Lysine:1.20 mg
Isoleucine:600 mcg
Valine:1.20 mg
Threonine:600 mcg
Tryptophan:300 mcg
Histidine:540 mcg
Arginine:2.40 mg
Non-essential amino acids
Alanine:1.20 mg
Aspartic acid:1.80 mg
Cystine:240 mcg
Glutamic acid:10.20 mg
Glycine:1.20 mg
Proline:600 mcg
Serine:600 mcg
Tyrosine:600 mcg
Fats Total:11.40 mg
Saturated fatty acids:3 mg
Monounsaturated fatty acids:180 mcg
Polyunsaturated fatty acids:4.20 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:120 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:120 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:300 mcg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:180 mcg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.20 g
Product Type:Pickles
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_2a2
Did you know?...The vitamin C content of canned juices may deteriorate upon exposure to air, so be sure to refrigerate and tightly seal opened containers.
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