Pickle relish, hot dog
100 g: 91 kcal, 1.5 g protein, 23.4 g carbohydrate and 0.5 g fat.
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Nutrition Facts
Serving size100 g
Amount per serving
Calories90
% Daily Value*
| Total Fat 0g | 1% |
|---|---|
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1090mg | 47% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 2g | 5% |
| Total Sugars — | |
| Includes Added Sugars — | |
| Protein 2g | 3% |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 1.3mg | 6% |
| Potassium 80mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 100 g gives you
Low in total fat, saturated fat, cholesterol
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
6% protein · 90% carbohydrate · 4% fat
- Protein
- 2 g 6%
- Carbs
- 23 g 90%
- Fat
- 0 g 4%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 74% of foods
- Protein: more than 20% of foods
- Total fat: less than 79% of foods
- Carbohydrate: more than 72% of foods
- Dietary fiber: more than 63% of foods
- Sodium: less than 4% of foods
All nutrients (49)
Amounts for 100 g and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 91 kcal | 91 kcal | |
| Protein | 1.5 g | 1.5 g | 3% |
| Carbohydrate | 23.4 g | 23.4 g | 8% |
| Dietary fiber | 1.5 g | 1.5 g | 5% |
| Water | 71.7 g | 71.7 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 0.46 g | 0.46 g | 1% |
| Saturated fat | 0.044 g | 0.044 g | 0% |
| Trans fat | 0 g | 0 g | |
| Monounsaturated fat | 0.227 g | 0.227 g | |
| Polyunsaturated fat | 0.11 g | 0.11 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 5 mg | 5 mg | 0% |
| Iron | 1.25 mg | 1.25 mg | 7% |
| Magnesium | 19 mg | 19 mg | 5% |
| Phosphorus | 40 mg | 40 mg | 3% |
| Potassium | 78 mg | 78 mg | 2% |
| Sodium | 1091 mg | 1091 mg | 47% |
| Zinc | 0.21 mg | 0.21 mg | 2% |
| Copper | 0.082 mg | 0.082 mg | 9% |
| Manganese | 0.015 mg | 0.015 mg | 1% |
| Selenium | 0 mcg | 0 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 8 mcg | 8 mcg | 1% |
| Vitamin C | 1 mg | 1 mg | 1% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.04 mg | 0.04 mg | 3% |
| Riboflavin (B2) | 0.04 mg | 0.04 mg | 3% |
| Niacin (B3) | 0.5 mg | 0.5 mg | 3% |
| Pantothenic acid (B5) | 0.007 mg | 0.007 mg | 0% |
| Vitamin B6 | 0.015 mg | 0.015 mg | 1% |
| Folate | 1 mcg | 1 mcg | 0% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.019 g | 0.019 g | |
| Threonine | 0.047 g | 0.047 g | |
| Isoleucine | 0.05 g | 0.05 g | |
| Leucine | 0.075 g | 0.075 g | |
| Lysine | 0.069 g | 0.069 g | |
| Methionine | 0.018 g | 0.018 g | |
| Cystine | 0.019 g | 0.019 g | |
| Phenylalanine | 0.046 g | 0.046 g | |
| Tyrosine | 0.032 g | 0.032 g | |
| Valine | 0.056 g | 0.056 g | |
| Arginine | 0.097 g | 0.097 g | |
| Histidine | 0.03 g | 0.03 g | |
| Alanine | 0.055 g | 0.055 g | |
| Aspartic acid | 0.093 g | 0.093 g | |
| Glutamic acid | 0.331 g | 0.331 g | |
| Glycine | 0.059 g | 0.059 g | |
| Proline | 0.065 g | 0.065 g | |
| Serine | 0.049 g | 0.049 g |
Similar foods
- Peppers, sweet, red, frozen, chopped, unprepared
- Peppers, sweet, red, raw
- Peppers, sweet, red, sauteed
- Peppers, sweet, yellow, raw
- Pickle relish, hamburger
- Pickle relish, sweet
- Pickles, chowchow, with cauliflower onion mustard, sweet
- Pickles, cucumber, dill or kosher dill
- Pickles, cucumber, dill or kosher dill
- Pickles, cucumber, dill, reduced sodium
Sources
- USDA FoodData Central record 168560(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.