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Pickle, sweet

Sweet pickle is a preserved vegetable condiment made with vinegar and sugar. The figures describe sweet pickle as sold, based on samples from several brands. It mainly provides carbohydrate, with 28g per 100g, of which 25g is sugars. It also contains 2.8g of salt and 0.1g of fat per 100g.

Carbohydrate provides energy for the body. Sugar accounts for most of the carbohydrate in sweet pickle, which is worth noting for people monitoring their sugar intake. Its salt content also contributes to total salt intake when eaten alongside other foods. Salt and sugar content can vary between brands, so product labels may differ from these values. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

111 kcal

Energy

476 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

28g

of which sugars

25g

Fibre

1.2g

Proteine

0.6g

Sale

2.8g

Alcol

0g

Acqua

68g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

42µg

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamina B6

0.01mg

Vitamina B12

0µg

Folato

Trace

Calcio

15mg

Ferro

0.6mg

Magnesio

6mg

Phosphorus

12mg

Potassio

94mg

Sodio

1130mg

Zinco

0.1mg

Copper

Trace

Other types of pickle

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pickle, chilli, oily

271 kcal

3.3g

25g

–

Pickle, lime, oily

178 kcal

1.9g

16g

–

Pickle, mango, oily

177 kcal

1.8g

15g

–

About these figures

Values are per 100g of the food as described (9 samples, 4 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente