Kimchi vs. Pickles, dill vs. Pickles, NFS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Kimchi has the most protein of the foods compared, at 1.1 g per 100g.
| Nutrient | Kimchi | Pickles, dill | Pickles, NFS |
|---|---|---|---|
| Protein | 1.1 G | 0.48 G | 0.48 G |
| Total lipid (fat) | 0.5 G | 0.43 G | 0.43 G |
| Carbohydrate, by difference | 2.4 G | 2 G | 2 G |
| Energy | 15 KCAL | 14 KCAL | 14 KCAL |
| Total Sugars | 1.1 G | 1.3 G | 1.3 G |
| Fiber, total dietary | 1.6 G | 1 G | 1 G |
| Calcium, Ca | 33 MG | 54 MG | 54 MG |
| Iron, Fe | 2.5 MG | 0.23 MG | 0.23 MG |
| Potassium, K | 151 MG | 112 MG | 112 MG |
| Sodium, Na | 498 MG | 808 MG | 808 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.07 G | 0.08 G | 0.08 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.