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Pickle relish, hamburger (USDA#11958) |
| Serving Size 1 tbsp |
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| Water 61g |
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| Calories 129 |
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| Energy 540kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 3g |
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| Total Carbohydrates 34g |
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| Dietary Fiber 3g |
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| Calcium, Ca 4mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 7mg |
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| Phosphorus, P 17mg |
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| Potassium 76mg |
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| Sodium 1096mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 8mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 2mg |
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| Thiamin 0mg |
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| Riboflavin 4mg |
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| Niacin 0mg |
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| Pantothenic acid 7mg |
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| Vitamin B-6 1mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 267IU |
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| Vitamin A, RAE 13mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 5g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 7g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 3g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 6g |
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| 18:3 undifferentiated 6g |
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| Cholesterol 0mg |
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| Tryptophan 7g |
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| Threonine 0g |
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| Isoleucine 2g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 7g |
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| Cystine 7g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 2g |
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| Arginine 4g |
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| Histidine 0g |
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| Alanine 2g |
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| Aspartic acid 3g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Pickle relish, hamburger usda nutrition - Related Content |
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| Sliced and diced pickles that are chopped into small bits, flavored with vinegar, salt, sugar, and spices for a savory-sweet taste, and served as a sauce to complement a food. ... |
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| Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals. Several common varieties of the relish ... |
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| A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of ... |
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| A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar. Typically, the blend will include varying proportions ... |
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| 1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers. ... |
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