Pickles, cucumber, dill or kosher dill

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Priority	Nutrient
94700	-	Water
94340	-	Water
2450	-	ASH, TOTAL
1990	-	Carbohydrate
1280	-	Sugars, total
1000	-	Fiber, total dietary
809	-	Sodium, Na
808	-	Sodium, Na
550	-	Fructose
520	-	Glucose (dextrose)
500	-	Protein
480	-	Protein
430	-	Total lipid (fat)
300	-	Total lipid (fat)
122	-	Fatty acids, total polyunsaturated
117	-	Potassium, K
112	-	Potassium, K
79	-	Fatty acids, total saturated
70	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
65	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
57	-	Calcium, Ca
54	-	Calcium, Ca
52	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
16	-	Phosphorus, P
14	-	Phytosterols
8	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
7	-	Magnesium, Mg
5	-	Fatty acids, total monounsaturated
5	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3.4	-	Choline, total
3	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2.3	-	Vitamin C
2.1	-	Vitamin C
0.26	-	Iron, Fe
0.23	-	Iron, Fe
0.201	-	Pantothenic acid
0.199	-	Lutein + zeaxanthin
0.12	-	Vitamin E (alpha-tocopherol)
0.11	-	Zinc, Zn
0.109	-	Niacin
0.1	-	Zinc, Zn
0.062	-	Manganese, Mn
0.057	-	Riboflavin
0.047	-	Thiamin
0.045	-	Carotene, beta
0.045	-	Thiamin
0.035	-	Vitamin B-6
0.034	-	Vitamin B-6
0.030100000000000002	-	Fluoride, F
0.028	-	Copper, Cu
0.026	-	Copper, Cu
0.0173	-	Vitamin K (phylloquinone)
0.016800000000000002	-	Vitamin K (phylloquinone)
0.008	-	Folic acid
0.001	-	Cryptoxanthin, beta