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Dill Cucumber Pickles Nutrition - USDA
www.fatsecret.comServing SizeCaloriesCarbsFatspear51.24g0.06gJul 25, 2023 · Pickles Nutrition Facts. Like most vegetables, pickles are almost all water and have very little fat or protein. They also have a high concentration of vitamins because the salty brine draws...
5 days ago · Beyond their delicious taste, dill pickles offer several health benefits that make them a worthy addition to your diet. In this article, we will uncover 10 insightful nutrition facts about dill pickles, exploring their low-calorie content, potential probiotic benefits, and more.
Find out the calories, carbs, fat, protein, fiber, vitamins and minerals of dill pickles per serving size. Compare dill pickles with other foods and see the detailed breakdown of nutrients and sources.
- 2%
- 12%
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- Overview
- Pickle nutrition facts
- Are pickles fermented?
- Health benefits
- Sodium in pickles
- How to pickle cucumbers
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Pickles may have some health benefits due to their antioxidant content and may have additional benefits if they’re fermented. But they are also high in sodium and best enjoyed in moderation.
You may have heard about the health benefits of pickles and pickle juice. Sour, salty pickled cucumbers might help with weight loss, diabetes, and even cancer prevention. But you may also have heard warnings about high sodium content and increased risk of stomach cancer.
Pickles, cucumber, dill or kosher dill, 1 small spear (35g)
—US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Legacy. Version: April 2018 Pickles, cucumber, dill or kosher dill.
Fermentation is one method of pickling, but not all pickles are fermented.
When vegetables and fruits are fermented, healthy bacteria break down the natural sugars. This process is what gives fermented pickles their sour taste. The pickles sit in salt water and ferment over many days.
Fermentation is why some people who are lactose intolerant may be able to eat yogurt. The good bacteria in yogurt breaks down the sugar called lactose. These bacteria, also known as probiotics, preserve foods and have many health benefits for your body.
When pickles aren’t fermented, vinegar gives them their tang. Vinegar itself is produced through a fermentation process, but only vinegars that remain raw and unpasteurized, such as raw apple cider vinegar, retain parts of the “mother culture,” which provides that good bacteria.
Eating fermented foods may help with everything from insulin resistance to inflammation. Sauerkraut, one of the most popular fermented foods worldwide, has been shown to have anticancer benefits, while eating yogurt regularly may reduce the risk of obesity.
Pickles that are not fermented still deliver the benefits of vinegar, spices, and cucumbers. Drinking pickle juice has become a trend because of touted benefits related to muscle cramps, weight loss, diabetes, and more.
Pickle juice is also a favorite of those following a ketogenic diet, who might need more sodium to manage electrolyte balance.
Pickles can boost your intake of antioxidants. The natural antioxidants found in all fruits and vegetables help in the fight against free radicals. Free radicals are unstable chemicals that form naturally in the body and are linked to problems such as heart disease and cancer.
Preserving any kind of food requires the addition of salt, and salt makes up about 5 percent of most pickling recipes. Two small spears contain almost 600 mg of sodium, more than one-quarter of the recommended daily limit.
In addition to being a concern for most people with high blood pressure, extremely salty pickled foods may put you at greater risk for stomach cancer. A 2015 review of the research found that high-salt foods were linked with stomach cancer risk, along with beer and hard liquor.
Pickling, by way of fermentation or a saltwater brine, has been used for thousands of years to preserve food beyond the growing season. Usually, pickling recipes call for salt, white vinegar, and seasonings, such as dill and mustard seeds. In parts of Asia, oil is also used.
While cucumbers are most common in North America, around the world all kinds of fruits and vegetables, and even meats, are pickled. You can pickle cucumbers, carrots, cauliflower, beets, cabbage, and more.
All you do is pour hot, salted vinegar and water over the top, let cool, cover, and let them soak a couple days in the refrigerator. Homemade pickles are often called quick pickles or refrigerator pickles.
If you’re not sensitive to salt, you don’t have high blood pressure, or you can make pickles yourself, you can enjoy the health benefits and the salty crunch of a delicious dill pickle.
Pickles are high in sodium and may have some health benefits due to antioxidants and fermentation. Learn how to pickle cucumbers at home and what to watch out for when eating pickles.
- 4 kcal
- .3 g
- .8 g
- 283 mg
Calories in Dill Pickle. Dill Pickle. Nutrition Facts. Serving Size: spear ( 35g ) Dill Pickle. Amount Per Serving. Calories 4.2. % Daily Value* Total Fat 0.1g 0% Saturated Fat 0g 0% Polyunsaturated Fat 0g. Monounsaturated Fat 0g. Cholesterol 0mg 0% Sodium 283mg 12% Total Carbohydrates 0.8g 0% Dietary Fiber 0.4g 1% Sugars 0.4g. Protein 0.2g.
Feb 4, 2008 · There are 24 calories in 1 large Dill Cucumber Pickles. Get full nutrition facts and other common serving sizes of Dill Cucumber Pickles including 1 slice and 1 oz.
Jun 24, 2021 · Electrolytes: The brine in dill pickles often contains sodium, potassium, calcium, and magnesium. These electrolytes are essential for maintaining proper hydration, muscle function, and nerve transmission in the body. Antioxidants: Dill pickles contain antioxidants, such as vitamin C and other compounds like quercetin.
