Nutrition values of Pickle relish, sweet
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
0.47
ggram
Fatty acids, total saturated
0.054
ggram
Fatty acids, total monounsaturated
0.209
ggram
Fatty acids, total polyunsaturated
0.122
ggram
Carbohydrates
35.06
ggram
Sugarstotal
29.13
ggram
Dietary fibertotal dietary fiber
1.1
ggram
Protein
0.37
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
130
kcalkilocalorie
Energytotal energy
544
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
35.06
ggram
Sugarstotal
29.13
ggram
Dietary fibertotal dietary fiber
1.1
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
0.47
ggram
Fatty acids, total saturated
0.054
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.000
ggram
12:0
0.001
ggram
14:0
0.001
ggram
16:0
0.045
ggram
18:0
0.007
ggram
Fatty acids, total monounsaturated
0.209
ggram
16:1 undifferentiated
0.001
ggram
18:1 undifferentiated
0.090
ggram
20:1
0.024
ggram
22:1 undifferentiated
0.094
ggram
Fatty acids, total polyunsaturated
0.122
ggram
18:2 undifferentiated
0.059
ggram
18:3 undifferentiated
0.063
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram
Fatty acids, total trans
0.000
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
0.37
ggram
Alanine
0.013
ggram
Arginine
0.023
ggram
Aspartic acid
0.022
ggram
Cystine
0.003
ggram
Glutamic acid
0.093
ggram
Glycine
0.014
ggram
Histidine
0.006
ggram
Isoleucine
0.012
ggram
Leucine
0.017
ggram
Lysine
0.016
ggram
Phenylalanine
0.011
ggram
Proline
0.012
ggram
Serine
0.011
ggram
Threonine
0.011
ggram
Tryptophan
0.004
ggram
Tyrosine
0.007
ggram
Valine
0.013
ggram
Methionine
0.004
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
1218
iuinternational units
Vitamin A
61
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
129
μgmicrogram
Beta Carotene
519
μgmicrogram
Cryptoxanthin, beta
296
μgmicrogram
Lutein + Zeaxanthin
271
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
0.233
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
1
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
1
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
Vitamin B-12, added
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram
Vitamin E
Alpha-Tocopherol
Vitamin E, added
0.00
mgmiligram
Vitamin KVitamin K1+K2
Vitamin K1 (phylloquinone)
83.8
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Betaine
0.4
mgmiligram
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
PhosphorusP
PotassiumK
ZincZn
SeleniumSe
CopperCu
ManganeseMn
Sterols
Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram
Other
Amount per 100g (edible portion)
Daily Value %*
Other
Water
62.07
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
2.03
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.6 kcal/g, proteins 2.4 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.