Pickle relish, sweet

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
62070	-	Water
35060	-	Carbohydrate
29130	-	Sugars, total
2029.9999999999998	-	ASH, TOTAL
1100	-	Fiber, total dietary
811	-	Sodium, Na
470	-	Total lipid (fat)
370	-	Protein
209	-	Fatty acids, total monounsaturated
122	-	Fatty acids, total polyunsaturated
94	-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
90	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
63	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
59	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
54	-	Fatty acids, total saturated
45	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
25	-	Potassium, K
24	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
14	-	Phosphorus, P
7	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
5	-	Magnesium, Mg
4.9	-	Choline, total
3	-	Calcium, Ca
1	-	Vitamin C
1	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.87	-	Iron, Fe
0.58	-	Vitamin E (alpha-tocopherol)
0.519	-	Carotene, beta
0.296	-	Cryptoxanthin, beta
0.271	-	Lutein + zeaxanthin
0.233	-	Niacin
0.14	-	Zinc, Zn
0.129	-	Carotene, alpha
0.085	-	Copper, Cu
0.0838	-	Vitamin K (phylloquinone)
0.033	-	Riboflavin
0.015	-	Manganese, Mn
0.015	-	Vitamin B-6
0.007	-	Pantothenic acid
0.001	-	Folic acid