Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 12 kCal | 1684 kCal | 0.7% | 5.8% | 14033 g |
| Proteins | 0.5 g | 76 g | 0.7% | 5.8% | 15200 g |
| Fats | 0.3 g | 56 g | 0.5% | 4.2% | 18667 g |
| Carbohydrates | 1.41 g | 219 g | 0.6% | 5% | 15532 g |
| Alimentary fiber | 1 g | 20 g | 5% | 41.7% | 2000 g |
| Water | 94.34 g | 2273 g | 4.2% | 35% | 2409 g |
| Ash | 2.45 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 6 μg | 900 μg | 0.7% | 5.8% | 15000 g |
| alpha Carotene | 13 μg | ~ | |||
| beta Carotene | 0.053 mg | 5 mg | 1.1% | 9.2% | 9434 g |
| beta Cryptoxanthin | 30 μg | ~ | |||
| Lutein + Zeaxanthin | 28 μg | ~ | |||
| Vitamin B1, thiamine | 0.045 mg | 1.5 mg | 3% | 25% | 3333 g |
| Vitamin B2, riboflavin | 0.057 mg | 1.8 mg | 3.2% | 26.7% | 3158 g |
| Vitamin B4, choline | 3.4 mg | 500 mg | 0.7% | 5.8% | 14706 g |
| Vitamin B5, pantothenic | 0.201 mg | 5 mg | 4% | 33.3% | 2488 g |
| Vitamin B6, pyridoxine | 0.035 mg | 2 mg | 1.8% | 15% | 5714 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 16.7% | 5000 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 21.7% | 3913 g |
| Vitamin E, alpha tocopherol, TE | 0.03 mg | 15 mg | 0.2% | 1.7% | 50000 g |
| Vitamin K, phylloquinone | 17.3 μg | 120 μg | 14.4% | 120% | 694 g |
| Vitamin PP, NE | 0.109 mg | 20 mg | 0.5% | 4.2% | 18349 g |
| Macronutrients | |||||
| Potassium, K | 117 mg | 2500 mg | 4.7% | 39.2% | 2137 g |
| Calcium, Ca | 57 mg | 1000 mg | 5.7% | 47.5% | 1754 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 15% | 5714 g |
| Sodium, Na | 809 mg | 1300 mg | 62.2% | 518.3% | 161 g |
| Sulfur, S | 5 mg | 1000 mg | 0.5% | 4.2% | 20000 g |
| Phosphorus, P | 16 mg | 800 mg | 2% | 16.7% | 5000 g |
| Trace Elements | |||||
| Iron, Fe | 0.26 mg | 18 mg | 1.4% | 11.7% | 6923 g |
| Manganese, Mn | 0.062 mg | 2 mg | 3.1% | 25.8% | 3226 g |
| Copper, Cu | 28 μg | 1000 μg | 2.8% | 23.3% | 3571 g |
| Fluorine, F | 30.1 μg | 4000 μg | 0.8% | 6.7% | 13289 g |
| Zinc, Zn | 0.1 mg | 12 mg | 0.8% | 6.7% | 12000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.07 g | max 100 г | |||
| Glucose (dextrose) | 0.52 g | ~ | |||
| fructose | 0.55 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.04 g | ~ | |||
| valine | 0.02 g | ~ | |||
| Histidine * | 0.009 g | ~ | |||
| Isoleucine | 0.019 g | ~ | |||
| leucine | 0.026 g | ~ | |||
| lysine | 0.026 g | ~ | |||
| methionine | 0.005 g | ~ | |||
| threonine | 0.017 g | ~ | |||
| tryptophan | 0.005 g | ~ | |||
| phenylalanine | 0.017 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.021 g | ~ | |||
| Aspartic acid | 0.037 g | ~ | |||
| glycine | 0.022 g | ~ | |||
| Glutamic acid | 0.177 g | ~ | |||
| Proline | 0.014 g | ~ | |||
| serine | 0.018 g | ~ | |||
| tyrosine | 0.01 g | ~ | |||
| Cysteine | 0.004 g | ~ | |||
| Sterols | |||||
| Phytosterols | 14 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.079 g | max 18.7 г | |||
| 12: 0 Lauric | 0.003 g | ~ | |||
| 14: 0 Myristic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.065 g | ~ | |||
| 18: 0 Stearin | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.005 g | min 16.8 г | |||
| 18: 1 Olein (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 0.122 g | from 11.2 to 20.6 | 1.1% | 9.2% | |
| 18: 2 Linoleic | 0.052 g | ~ | |||
| 18: 3 Linolenic | 0.07 g | ~ | |||
| Omega-3 fatty acids | 0.07 g | from 0.9 to 3.7 | 7.8% | 65% | |
| Omega-6 fatty acids | 0.052 g | from 4.7 to 16.8 | 1.1% | 9.2% |
The energy value is 12 kcal.
- small = 37 g (4.4 kcal)
- slice = 7 g (0.8 kCal)
- piece = 65 g (7.8 kCal)
- cup, chopped or diced = 143 g (17.2 kcal)
- spear = 35 g (4.2 kcal)
- cup (about 23 slices) = 155g (18.6 kcal)
- large (4 ″ long) = 135 gr (16.2 kcal)
Pickled cucumbers with dill rich in vitamins and minerals such as: vitamin K – 14,4%
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 12 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for Pickled cucumbers with dill, calories, nutrients, useful properties Pickled cucumbers with dill