Calories
1% of Daily kcal · low-calorie
Protein
1% RDI
Fat
0.1g sat fat
Carbs
1% RDI
Sugar
2% RDI
Fiber
3% RDI
Salt
16% RDI
Lacto-Fermented Dill Pickles (Low-Salt) is a jarred, traditionally Eastern-European style condiment made from cucumbers fermented by lactic acid bacteria with dill and other aromatics; it’s commonly used as a tangy side, topping or snack. Because these are low-sodium pickles they contain about 0.8g of salt per 100g, substantially less than standard brined pickles. Fermentation gives them live cultures that can support gut bacteria, and they contribute small amounts of fiber and vitamin K alongside very few calories, making them a flavorful, low-calorie way to add crunch and acidity to meals.
Vegan · Lactose free · Gluten free · Processed · ~0.35€/100g
Kinome Health Grade
Optimal
-
Macronutrients per selected portion. Derived from Lacto-Fermented Dill Pickles (Low-Sodium).
1% of Daily kcal · low-calorie
1% RDI
0.1g sat fat
1% RDI
2% RDI
3% RDI
16% RDI
Scored against dietary guidelines. Tap rows for a deeper breakdown.
Composite score - weighted by current nutrition science
S · 9.5 / 10
Yes, Lacto-Fermented Dill Pickles (Low-Salt) is exceptionally healthy, earning an S Health Grade. It is a good source of dietary fiber (1g per 100g).
Lacto-Fermented Dill Pickles (Low-Salt) is NOVA 3 - Processed.
Yes, Lacto-Fermented Dill Pickles (Low-Salt) is gluten free.
100g of Lacto-Fermented Dill Pickles (Low-Salt) contains 10 kcal, 0.5g protein, 1.5g carbohydrates, 0.2g fat, and 1g fiber.
Yes, Lacto-Fermented Dill Pickles (Low-Salt) is vegan.
Yes, Lacto-Fermented Dill Pickles (Low-Salt) is lactose free.