Pickles, cucumber, dill, low sodium

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
94340	-	Water
2450	-	ASH, TOTAL
1110	-	Fiber, total dietary
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)
18	-	Sodium, Na
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