Food composition
8,203 foods, each analysed in a laboratory, and what 100 g of each contains. Preparation matters more than most people expect, so raw and cooked forms are listed separately rather than averaged. A blank is a nutrient that was not measured in that sample, not a zero.
11 shown
| Food | Energy kcal |
Protein g |
Fat g |
Carbohydrate g |
Fibre g |
Sugars g |
Calcium mg |
Iron mg |
Magnesium mg |
Potassium mg |
Zinc mg |
Vitamin A µg RAE |
Vitamin C mg |
Folate µg |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cucumber, peeled, raw | 10 | 0.59 | 0.16 | 2.16 | 0.70 | 1.38 | 14 | 0.22 | 12 | 136 | 0.17 | 4.00 | 3.20 | 14 |
| Cucumber, with peel, raw | — | 0.63 | 0.18 | 2.95 | — | — | 16 | 0.00 | 10 | 170 | 0.20 | — | — | — |
| Cucumber, with peel, raw | 15 | 0.65 | 0.11 | 3.63 | 0.50 | 1.67 | 16 | 0.28 | 13 | 147 | 0.20 | 5.00 | 2.80 | 7.00 |
| Pickles, cucumber, dill or kosher dill | 12 | 0.48 | 0.43 | 1.99 | 1.00 | — | 54 | 0.23 | 7.10 | 112 | 0.11 | 4.00 | 2.10 | 8.00 |
| Pickles, cucumber, dill or kosher dill | 12 | 0.50 | 0.30 | 2.41 | 1.00 | 1.07 | 57 | 0.26 | 7.00 | 117 | 0.10 | 6.00 | 2.30 | 8.00 |
| Pickles, cucumber, dill, reduced sodium | 12 | 0.50 | 0.30 | 2.41 | 1.00 | 1.07 | 57 | 0.26 | 7.00 | 117 | 0.10 | 6.00 | 2.30 | 8.00 |
| Pickles, cucumber, sour | 11 | 0.33 | 0.20 | 2.26 | 1.20 | 1.06 | 0.00 | 0.40 | 4.00 | 23 | 0.02 | 10 | 1.00 | 1.00 |
| Pickles, cucumber, sour, low sodium | 11 | 0.33 | 0.20 | 2.26 | 1.20 | 1.06 | 0.00 | 0.40 | 4.00 | 23 | 0.02 | 10 | 1.00 | 1.00 |
| Pickles, cucumber, sweet (includes bread and butter pickles) | 91 | 0.58 | 0.41 | 21 | 1.00 | 18 | 61 | 0.25 | 7.00 | 100 | 0.12 | 38 | 0.70 | 1.00 |
| Pickles, cucumber, sweet, low sodium (includes bread and butter pickles) | 122 | 0.37 | 0.26 | 34 | 1.10 | 27 | 4.00 | 0.59 | 4.00 | 32 | 0.08 | 56 | 1.20 | 1.00 |
| Sea cucumber, yane (Alaska Native) | 56 | 13 | 0.40 | 0.00 | — | — | 30 | 0.60 | — | — | — | — | — | — |
Source: USDA FoodData Central, the SR Legacy and Foundation sets — foods analysed in a laboratory. The two million branded supermarket products in the same database are deliberately excluded, because those figures are manufacturer declarations rather than measurements, and the two are indistinguishable once they are in the same table. No food here is attributed to a plant species: the food name is the identity, and matching a food description to a botanical name proved wrong often enough to be misleading.