Pickled green tomatoes

USDA name: Tomato, green, pickled

57 calories in 1 cup (142 g). Per 100 g, protein: 1 g, carbohydrates: 9.1 g, fat: 0.18 g.

Serving
1
= 142 g
57KCAL

Pickled green tomatoes, 1 cup

57 calories

Protein
1.4 g
Carbs
12.9 g
Fat
0.26 g
Fiber
1.3 g
Sugars
11.6 g

Nutrition Facts

Serving size1 cup (142 g)
Amount per serving
Calories57
% Daily Value*
Total Fat 0.26 g0%
Saturated Fat 0.033 g0%
Cholesterol 0 mg0%
Sodium 1,356 mg59%
Total Carbohydrate 12.9 g5%
Dietary Fiber 1.3 g5%
Total Sugars 11.6 g
Protein 1.4 g
Vitamin D 0 mcg0%
Calcium 17 mg1%
Iron 0.61 mg3%
Potassium 240 mg5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

  • Vitamin C29% 26.1 mg
  • Vitamin K10% 11.9 µg
  • Thiamin (B1)6% 0.067 mg
  • Vitamin B65% 0.091 mg
  • Vitamin A4% 35.5 µg
  • Niacin (B3)3% 0.56 mg
  • Riboflavin (B2)3% 0.045 mg
  • Vitamin E3% 0.45 mg
  • Folate2% 7.1 µg
  • Choline2% 9.1 mg

Little or none: Vitamin B12, Vitamin D.

minerals

% of the Daily Value in this serving

  • Sodium59% 1,356 mg
  • Copper12% 0.11 mg
  • Potassium5% 240 mg
  • Iron3% 0.61 mg
  • Magnesium3% 11.4 mg
  • Phosphorus3% 32.7 mg
  • Calcium1% 17 mg
  • Selenium1% 0.57 µg
  • Zinc1% 0.085 mg

How it compares

Against other records in Olives, pickles, pickled vegetables, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Fiber

    Lower than 86%

    Same value as 1 of 29 other records.

    leastmost

  • Sugars

    Higher than 86%

    Same value as 0 of 29 other records.

    leastmost

  • Vitamin C

    Higher than 83%

    Same value as 0 of 29 other records.

    leastmost

  • Calcium

    Lower than 79%

    Same value as 0 of 29 other records.

    leastmost

  • Total fat

    Lower than 72%

    Same value as 0 of 29 other records.

    leastmost

  • Calories

    Lower than 69%

    Same value as 1 of 29 other records.

    leastmost

Questions

How many calories are in pickled green tomatoes?
1 cup (142 g): 57 calories; protein: 1.4 g, carbohydrates: 12.9 g, fat: 0.26 g.
How much protein is in pickled green tomatoes?
1 g per 100 g. Its estimated share of calories is 10%, using 4 kcal per gram of protein.
How many net carbs are in pickled green tomatoes?
8.2 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 65 reported nutrients, per 100 g+
Water86.6 g
Energy40 kcal
Protein1 g
Total lipid (fat)0.18 g
Carbohydrate, by difference9.1 g
Fiber, total dietary0.9 g
Total Sugars8.2 g
Calcium, Ca12 mg
Iron, Fe0.43 mg
Magnesium, Mg8 mg
Phosphorus, P23 mg
Potassium, K169 mg
Sodium, Na955 mg
Zinc, Zn0.06 mg
Copper, Cu0.076 mg
Selenium, Se0.4 µg
Vitamin C, total ascorbic acid18.4 mg
Thiamin0.047 mg
Riboflavin0.032 mg
Niacin0.39 mg
Vitamin B-60.064 mg
Folate, total5 µg
Folic acid0 µg
Folate, food5 µg
Folate, DFE5 µg
Choline, total6.4 mg
Vitamin B-120 µg
Vitamin B-12, added0 µg
Vitamin A, RAE25 µg
Retinol0 µg
Carotene, beta273 µg
Carotene, alpha61 µg
Cryptoxanthin, beta0 µg
Lycopene0 µg
Lutein + zeaxanthin0 µg
Vitamin E (alpha-tocopherol)0.32 mg
Vitamin E, added0 mg
Vitamin D (D2 + D3)0 µg
Vitamin K (phylloquinone)8.4 µg
Fatty acids, total saturated0.023 g
SFA 4:00 g
SFA 6:00 g
SFA 8:00 g
SFA 10:00 g
SFA 12:00 g
SFA 14:00 g
SFA 16:00.017 g
SFA 18:00.006 g
Fatty acids, total monounsaturated0.025 g
MUFA 16:10.001 g
MUFA 18:10.024 g
MUFA 20:10 g
MUFA 22:10 g
Fatty acids, total polyunsaturated0.067 g
PUFA 18:20.065 g
PUFA 18:30.002 g
PUFA 18:40 g
PUFA 20:40 g
PUFA 20:5 n-3 (EPA)0 g
PUFA 22:5 n-3 (DPA)0 g
PUFA 22:6 n-3 (DHA)0 g
Cholesterol0 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg

Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2709726, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.