Composition, per 100 g
Pickles, dill
Survey (FNDDS), published . Olives, pickles, pickled vegetables.
The figure that matters here
- As salt, if all of it is sodium chloride
- 2.02g / 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 | 808 | mg |
| Energy | 14 | kcal |
| Water | 94.7 | g |
| Carbohydrate | 1.99 | g |
| Fibre | 1 | g |
| Protein | 0.48 | g |
| Fat | 0.43 | g |
| Calcium | 54 | mg |
| Iron | 0.23 | mg |
| Potassium | 112 | mg |
| Magnesium | 7 | mg |
| Vitamin C | 2.1 | mg |
| Vitamin K | 16.8 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2710078. Full record.