Pickles, cucumber, sour, 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 | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 94080 | - | Water | |
| 3130 | - | ASH, TOTAL | |
| 330 | - | Protein | |
| 200 | - | Total lipid (fat) | |
| 46 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 43 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 34 | 👍 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 23 | - | Potassium, K | |
| 18 | - | Sodium, Na | |
| 14 | - | Phosphorus, P | |
| 14 | - | Phytosterols | |
| 14 | - | TOTAL PLANT STEROL | |
| 5 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 4 | 👎 | Magnesium, Mg | |
| 3 | 👍 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 2 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1 | 👍 | Vitamin C | |
| 0.4 | 👎 | Iron, Fe | |
| 0.085 | - | Copper, Cu | |
| 0.02 | 👎 | Zinc, Zn | |
| 0.01 | 👍 | Riboflavin |