Seasonings and extras
Pickles
Nutrition facts
Serving: 1 pickle (35 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 4 kcal | |
| Protein | 0.2 g | |
| Carbs | 0.8 g | |
| Fibre | 0.4 g | 1 % |
| Sugars | 0.4 g | 0 % |
| Fat | 0.1 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 283 mg | 12 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- A single dill pickle (35 g) provides about 280 mg of sodium, or 12% of the Daily Value, for 4 calories; a fresh cucumber contains next to none.
- Most jarred pickles are kept in vinegar and pasteurized: no live bacteria. Truly fermented pickles (lacto-fermented, no vinegar) are found in the refrigerated section and say so on the label.
Preparation
Rinsing a pickle removes some of the surface salt, not what has soaked into the flesh. The jar's liquid is even saltier than the pickle: a tablespoon of brine in a dressing counts toward sodium.
To mention to a professional
- If you need to limit sodium, one pickle is worth close to an eighth of the Daily Value; reduced-sodium versions exist.
Sources
- Pickles, cucumber, dill or kosher dill
- USDA FoodData Central, SR Legacy
- Health Canada, Sodium in Canada
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.