Ginger root, pickled
(c) photo WikipediaAverage serving
5.75g
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Nutrients (per 100g)
| Nutrient | Value | % DV | |||
|---|---|---|---|---|---|
| Energy | |||||
| Energy (kcal) | 20 kcal | ||||
| Minerals | |||||
| Calcium, Ca | 74 mg | 7% | |||
| Iron, Fe | 0.28 mg | 2% | |||
| Potassium, K | 36 mg | 1% | |||
| Sodium, Na | 906 mg | 38% | |||
| Zinc, Zn | 0.04 mg | 0% | |||
| Magnesium, Mg | 4 mg | 1% | |||
| Phosphorus, P | 2 mg | 0% | |||
| Copper, Cu | 0.018 mg | 1% | |||
| Selenium, Se | 0.4 ug | 1% | |||
| Fibers | |||||
| Fiber, total dietary | 2.6 g | 10% | |||
| Protein | |||||
| Protein | 0.33 g | 1% | |||
| Carbohydrates | |||||
| Carbohydrate, by difference | 4.83 g | 2% | |||
| Fats | |||||
| Total lipid (fat) | 0.1 g | 0% | |||
| Saturated fats | |||||
| Fatty acids, total saturated | 0.037 g | 0% | |||
| 14:0 | 0.003 g | ||||
| 16:0 | 0.023 g | ||||
| 18:0 | 0.008 g | ||||
| Monounsaturated fats | |||||
| Fatty acids, total monounsaturated | 0.02 g | ||||
| 18:1 | 0.013 g | ||||
| 20:1 | 0.005 g | ||||
| 22:1 | 0.002 g | ||||
| Polyunsaturated fats | |||||
| Omega 3 (total) | 0.005 g | 0% | |||
| Fatty acids, total polyunsaturated | 0.034 g | ||||
| 18:2 | 0.029 g | ||||
| 18:3 | 0.005 g | ||||
| Vitamins | |||||
| Vitamin E (alpha-tocopherol) | 0.18 mg | 1% | |||
| Vitamin B-6 | 0.037 mg | 2% | |||
| Folate, total | 1 ug | 0% | |||
| Vitamin K (phylloquinone) | 2.2 ug | 3% | |||
| Thiamin | 0.02 mg | 1% | |||
| Riboflavin | 0.015 mg | 1% | |||
| Niacin | 0.022 mg | 0% | |||
| Choline, total | 10.5 mg | 2% | |||
| Folate, food | 1 ug | 0% | |||
| Folate, DFE | 1 ug | 0% | |||
| General | |||||
| Water | 92.3 g | 5% | |||
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov