Nutrition Facts
Serving Size: 100g
Calories44
Total Fat0.2g
Saturated Fat0.0g
Total Carbs2.3g
Fiber1.2g
Sugars1.1g
Protein0.3g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.6
Inflammation
5.3
Hormonal
5.6
Gut Health
6.1
Skin Health
5.0
Brain Health
10.0
Bone Health
5.4
Sleep
5.3
Exercise
5.3
Longevity
5.0
Detox
5.2
Immunity
5.3
Pral
5.3
Satiety
0.0
Nutrient Density
5.1
Bioavailability
0.0
Electrolyte
5.0
Methylation
๐งฌ How Pickles, cucumber, sour Affects Your Health
Cortisol & Stress 1% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 44.0 kJ | โ |
| Protein | 0.3 g | 1% DV |
| Total Fat | 0.2 g | โ |
| Carbohydrate | 2.3 g | 1% DV |
| Fiber | 1.2 g | 4% DV |
| Sugar | 1.1 g | 2% DV |
| Sodium | 1208.0 mg | 53% DV |
| Iron | 0.4 mg | 2% DV |
| Magnesium | 4.0 mg | 1% DV |
| Phosphorus | 14.0 mg | 1% DV |
| Potassium | 23.0 mg | โ |
| Zinc | 0.0 mg | โ |
| Vitamin C | 1.0 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 1.0 ยตg | โ |
| Vitamin A | 10.0 ยตg | 1% DV |
| Vitamin E | 0.1 mg | 1% DV |
| Vitamin K | 47.0 ยตg | 39% DV |
Compare Pickles, cucumber, sour With...
Acorn stew (Apache)
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
๐ Related Guides: ๐ซ Gut Health
Frequently Asked Questions
Does Pickles, cucumber, sour contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard โ bind calcium). Goitrogens (raw cruciferous โ broccoli, kale, cabbage โ can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).