Garlic Dill Pickle - 15 calories

Manufacturer Farmhouse Culture

Product Information and Ingredients

Garlic Dill Pickle is manufactured by Farmhouse Culture with a suggested serving size of 2 ONZ (57 g) and 15 calories per serving. The nutritional value of a suggested serving of garlic dill pickle includes 0 mg of cholesterol, 0 mg of sodium, 3 grams of carbohydrates, 1 grams of dietary fiber, 2 grams of sugar and 1 grams of proteins.

The product's manufacturer code is UPC: 850273005031.

This product is a good source of vitamin c and vitamin k .

Garlic Dill Pickle is a low fat food because it contains less than 3 grams of fat per suggested serving.

Vitamin C 17% of DV

A serving of 2 ONZ (57 g) of garlic dill pickle has 17% of the recommended daily needs of vitamin c.

Vitamin K 17% of DV

A serving of 2 ONZ (57 g) of garlic dill pickle has 17% of the recommended daily needs of vitamin k.

Ingredient List

  • Ingredients: Green Cabbage*
  • Cucumbers*
  • Garlic*
  • Dill*
  • Sonoma Sea Salt *organically Grown
UPC Code: 850273005031
Garlic Dill Pickle UPC Bar Code UPC: 850273005031

Nutrition Facts

Serving Size 2 ONZ (57 g)

Amount Per Serving
Calories 15 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Sugars 2g
Protein 1g
Vitamin A 1% Vitamin C 17%
Calcium 1% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 26 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 579mg 14%
Total Carbohydrate 5.3g 1%
Dietary Fiber 1.8g 4%
Sugars 4g
Protein 2g
Vitamin A 2% Vitamin C 30%
Calcium 2% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Garlic Dill Pickle Nutritional Value

Nutrient Suggested Serving 2 ONZ (57 g) Standard Serving 100g
Energy15 kcal (0%)26 kcal (1%)
Protein1 g (1%)1.75 g (2%)
Total Lipid (fat)0 g (0%)0 g (0%)
Carbohydrate, By Difference3 g (1%)5.26 g (1%)
Fiber, Total Dietary1 g (2%)1.8 g (4%)
Sugars, Total2 g (5%)3.51 g (8%)
Calcium, Ca20 mg (1%)35 mg (2%)
Iron, Fe0.36 mg (1%)0.63 mg (2%)
Potassium, K100 mg (1%)175 mg (2%)
Sodium, Na330 mg (8%)579 mg (14%)
Vitamin C, Total Ascorbic Acid18 mg (17%)31.6 mg (30%)
Folate, Total24 µg (3%)42 µg (6%)
Vitamin A, Iu100 IU (1%)175 IU (2%)
Vitamin K (phylloquinone)36 µg (17%)63.2 µg (30%)
Fatty Acids, Total Saturated0 g (0%)0 g (0%)
Fatty Acids, Total Monounsaturated0 g (0%)0 g (0%)
Fatty Acids, Total Polyunsaturated0 g (0%)0 g (0%)
Fatty Acids, Total Trans0 g (0%)0 g (0%)
Cholesterol0 mg (0%)0 mg (0%)

Calories Burn off Time

How long would it take to burn off Farmhouse Culture Garlic Dill Pickle with 15 calories? A brisk walk for 3 minutes, jogging for 2 minutes, or hiking for 3 minutes will help your burn off the calories in garlic dill pickle.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less3 minutes
Dancing3 minutes
Golfing3 minutes
Hiking3 minutes
Light Gardening3 minutes
Stretching5 minutes
Walking - 3.5 mph3 minutes
Weight Training - light workout4 minutes
Aerobics2 minutes
Basketball2 minutes
Bicycling - 10 mph or more2 minutes
Running - 5 mph2 minutes
Swimming2 minutes
Walking - 4.5 mph2 minutes
Weight Training - vigorous workout2 minutes

Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium