Dill Pickle Nutrition Benefits and Facts

Nutritional summary

Dill pickles are characterized by a high sodium content, typically ranging from 643 mg to 1220 mg per 100g depending on the brand and preparation method . This high salt concentration is a functional requirement of the traditional fermentation process, where it prevents the growth of spoilage organisms while allowing beneficial bacteria to thrive .
The fermentation of dill pickles is primarily driven by lactic acid bacteria, such as Lactobacillus plantarum, which convert the natural sugars in cucumbers into lactic acid . This process lowers the pH of the food and transforms the cucumber's physical properties, changing the flesh from opaque to translucent and the skin to a duller olive green .
Because they are composed mostly of water and fiber from the original cucumber, dill pickles have a very low energy density (calories per gram) . However, institutional dietary scoring often categorizes them as high-salt condiments rather than standard vegetable servings due to their impact on total daily sodium intake .
Early research in cross-sectional studies has explored the relationship between pickled vegetable consumption and metabolic markers like blood pressure, though researchers note that the health effects of pickles may differ from those of raw or cooked vegetables due to the added salt .

Interesting fact

Julius Caesar reportedly fed pickles to his troops in the belief that they provided physical and spiritual strength.

Standout nutrients

ELITE

SOURCE

Chloride

ACE

SOURCE

Sodium

SOURCE

Molybdenum

MID

SOURCE

Chromium

kcal per 100g

Protein0.58g

Fat0.37g

Carbs1.30g

Fiber1.10g

Sugar5.80g

Fat breakdown

Polyunsat0.12g

Monounsat0.01g

Saturated0.08g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoPaleo

Sustainability

Lighter footprint

Cucumbers have low emissions, though processing and glass packaging add to the footprint.

Confidencemedium

Storage

Refrigerate After Opening

1–3 months

Keep fully submerged in brine to prevent mold growth.

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Results from the USDA: CDC Sentinel Foods Surveillance Program

[1]pmc.ncbi.nlm.nih.gov

[PDF] Author's personal copy - USDA ARS

[2]www.ars.usda.govars.usda.gov

Pickle Consumption is Associated with Body Mass Index and Blood Pressure among Iranian Female College Students: a Cross-Sectional Study - PMC

[5]pmc.ncbi.nlm.nih.gov

[PDF] Cucumber Fermentation - USDA ARS

[6]www.ars.usda.govars.usda.gov

Performance of cohort-adapted dietary and lifestyle inflammation scores among Hispanic adults - PMC

[8]pmc.ncbi.nlm.nih.gov

Towards consistency in dietary pattern scoring: standardising scoring workflows for healthy dietary patterns using 24-h recall and two variations of a food frequency questionnair - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

56.8

Version

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