The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Detailed Nutrient Information
Vitamin C
1%
1.24
mg
Thiamin
—
Riboflavin
—
Niacin
—
Pantothenic Acid
—
Vitamin B6
—
Folate
—
Folic Acid
—
Food Folate
—
Fortified Folate
—
Choline
—
Betaine
—
Vitamin B12
—
Added Vitamin B12
—
Biotin
—
Vitamin A
—
Retinol
—
Beta Carotene
—
Alpha Carotene
—
Beta Cryptoxanthin
—
Vitamin A IU
2%
99.4
IU
Lycophene
—
Lutein and Zeaxanthin
—
Vitamin E
—
Added Vitamin E
—
Beta Tocopherol
—
Gamma Tocopherol
—
Delta Tocopherol
—
Alpha Tocotreniol
—
Beta Tocotreniol
—
Gamma Tocotreniol
—
Delta Tocotreniol
—
Vitamin D2 and D3
—
Vitamin D2
—
Vitamin D3
—
Vitamin D
—
Vitamin K
—
Dihydrophylloquinone
—
Menaquinone-4
—
Calcium
4%
49.7
mg
Iron
6%
1.08
mg
Magnesium
—
Phosphorus
—
Potassium
—
Sodium
51%
1180
mg
Zinc
—
Copper
—
Manganese
—
Selenium
—
Fluoride
—
Iodine
—
Fat
1%
0.66
g
Saturated Fat
0%
0
g
Butyric Acid
—
Caproic Acid
—
Caprylic Acid
—
Capric Acid
—
Lauric Acid
—
Tridecylic Acid
—
Myristic Acid
—
Pentadecylic Acid
—
Palmitic Acid
—
Margaric Acid
—
Stearic Acid
—
Arachidic Acid
—
Behenic Acid
—
Lignoceric Acid
—
Monounsaturated Fat
—
Myristoleic Acid
—
Pentadecenoic Acid
—
Hexadec-9-enoic Acid
—
Palmitoleic Acid
—
Trans Hexadec 9 Enoic Acid
—
Heptadecylic Acid
—
Octadec-9-enoic Acid
—
Oleic Acid
—
Elaidic Acid
—
Vaccenic Acid
—
Gondoic Acid
—
Docos-13-enoic Acid
—
Erucic Acid
—
Brassidic Acid
—
Nervonic Acid
—
Polyunsaturated Fat
—
9,12-octadecadienoic Acid
—
Linoleic Acid
—
Conjugated Linoleic Acids (CLAs)
—
Linolelaidic Acid
—
9-trans-12-cis-Linoleic Acid
—
Trans Linoleic Acid
—
Linolenic Acid
—
Alpha Linolenic Acid (ALA)
—
Gamma Linolenic Acid (GLA)
—
Punicinic Acid
—
Paranaric Acid
—
Eicosadienoic Acid
—
Icosatrienioc Acid
—
Eicosatrienoic Acid (ETE)
—
Dihomo Gamma Linolenic Acid (DGLA)
—
Eicosatetraenoic Acid (ETA)
—
Arachidonic Acid (AA)
—
Eicosapentaenoic Acid (EPA)
—
Heneicosapentaenoic Acid (HPA)
—
Adrenic Acid (AdA)
—
Docosapentanoic Acid (DPA)
—
Docosahexanoic Acid (DHA)
—
Trans Fat
—
Trans Monoenoic Fat
—
Trans Polyenoic Fat
—
Cholesterol
0%
0
mg
Phytosterols
—
Stigmasterols
—
Campesterol
—
Beta Sitosterol
—
Protein
6%
2.99
g
Tryptophan
—
Threonine
—
Isoleucine
—
Leucine
—
Lysine
—
Methionine
—
Cystine
—
Phenylalanine
—
Tyrosine
—
Valine
—
Arginine
—
Histidine
—
Alanine
—
Aspartic Acid
—
Glutamic Acid
—
Glycine
—
Proline
—
Serine
—
Hydroxyproline
—
Carbohydrates
7%
19
g
Fibre
4%
1.02
g
Soluble Fibre
—
Insoluble Fibre
—
Sugar
0.99
g
Added Sugar
—
Sucrose
—
Glucose
—
Fructose
—
Lactose
—
Maltose
—
Galactose
—
Sugar Alcohols
—
Starch
—
Calories
94.9
kcal
Water
—
Ash
—
Theobromine
—
Caffeine
—
Alcohol
—
INGREDIENTS: Dill Pickle Chips (Cucumbers, Water, Salt, Vinegar, Calcium Chloride, Tumeric, contains less than 1/10th of 1 percent of Sodium Benzoate, Fresh Garlic, Dry Pickling Spices, and Natural Flavorings). Battered with Water, Wheat Flour, Yellow Corn Flour, Modified Corn Starch, Soy Protein Isolate, Nonfat Dry Milk, Dried Egg Whites, Yellow 5 and Red 40. Breaded with Enriched Wheat Flour (Enriched with Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflaven, Folic Acid), Salt, Sugar, Soybean Oil, Yeast, Dehydrated Parsely, Spice, Iodized Salt, Caramel Color, Calcium Propionate (Preservative), Extractives of Paprika. Breaded with Bleached Wheat Flour, Salt, Monosodium Glutamate, Garlic Powder, Onion Powder, Spice, Soybean Oil (as a processing aid), Spice Extractive. Battered with Water, Food Starch-Modified, Rice Flour, Tapioca Dextrin, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Xanthan Gum, Salt, and Spice Extract.
Essential amino acids are critical for building protein. For more information, see the Wikipedia page on them.
Protein Quality Score: %†
Limiting Amino Acid:
Some foods that are a good source of include .
100g of Premium Dill Pickle Slices 4815 contains 2.7g of protein, which is about the same as
0.4 eggs,
0.1 chicken breasts, or
0.2 cups (51g) of black beans.
Profile of Carbohydrates in Item
Fraction of Carbs by Type
* Other includes oligosaccharides and other polysaccharides.