Pickles, cucumber, dill (includes Kosher and Polish)

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 Significant amount Priority Nutrient
94340 - Water
2450 - ASH, TOTAL
1110 - Fiber, total dietary
809 - Sodium, Na
550 👍 Fructose
520 👎 Glucose (dextrose)
500 - Protein
300 - Total lipid (fat)
117 - Potassium, K
70 - FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
65 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
57 👍 Calcium, Ca
52 👍 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
16 - Phosphorus, P
14 - TOTAL PLANT STEROL
8 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
7 👎 Magnesium, Mg
5 👍 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2.3 👍 Vitamin C
0.26 👎 Iron, Fe
0.201 - Pantothenic acid
0.109 👍 Niacin
0.1 👎 Zinc, Zn
0.062 - Manganese, Mn
0.057 👍 Riboflavin
0.045 👍 Thiamin
0.035 - Vitamin B-6
0.028 - Copper, Cu
0.0173 - Vitamin K (phylloquinone)
0.008 👎 Folic acid

Sources, terms of use and Acknowledgements
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