Dill pickles are cucumbers fermented or preserved in salty brine with dill and spices. They are very low in calories with small amounts of vitamin K but are high in sodium, with most of the cucumber's vitamin C lost.
Processed and salty; use as a condiment rather than a vegetable, and look for low-salt or naturally fermented versions where possible.
Where Pickles, cucumber, dill or kosher dill Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 112 mg | 6% | |
| Calcium | 54.0 mg | 7% | |
| Vitamin K | 16.8 µg | 14% | |
| Phosphorus | 16.0 mg | 2% | |
| Folate | 8.00 µg | 4% | |
| Magnesium | 7.10 mg | 2% | |
| Vitamin A (RE) | 3.75 µg | 1% | |
| Vitamin C | 2.10 mg | 3% | |
| Iron | 0.230 mg | 2% | |
| Pantothenic Acid (B5) | 0.200 mg | 3% | |
| Vitamin E (alpha-TE) | 0.120 mg | 1% | |
| Zinc | 0.110 mg | 1% | |
| Niacin (B3) | 0.109 mg | 1% | |
| Riboflavin (B2) | 0.057 mg | 4% | |
| Manganese | 0.056 mg | 3% | |
| Thiamin (B1) | 0.047 mg | 4% | |
| Vitamin B6 | 0.034 mg | 2% | |
| Copper | 0.026 mg | 3% | |
| Fructose | 0.650 g | — | |
| Glucose (dextrose) | 0.630 g | — | |
| Sucrose | 0.000 g | — | |
| Lutein + Zeaxanthin | 199 µg | — | |
| Beta-carotene | 45.0 µg | — | |
| Lycopene | 0.000 µg | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →