Composition, per 100 g
Peppers, hot, pickled
Survey (FNDDS), published . Olives, pickles, pickled vegetables.
The figure that matters here
- As salt, if all of it is sodium chloride
- 3.58g / 100 g
Derived: sodium x 2.5, the ratio of the molar mass of sodium chloride to sodium. Not a FoodData Central figure, and only true where the sodium came from salt.
Full row
| Nutrient | Per 100 g | Unit |
|---|---|---|
| Sodium | 1430 | mg |
| Energy | 22 | kcal |
| Water | 90.2 | g |
| Carbohydrate | 4.56 | g |
| Fibre | 2.6 | g |
| Protein | 0.8 | g |
| Fat | 0.4 | g |
| Calcium | 61 | mg |
| Iron | 0.32 | mg |
| Potassium | 113 | mg |
| Magnesium | 6 | mg |
| Vitamin C | 12.3 | mg |
| Vitamin K | 21.9 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2710095. Full record.