TILLEN FARMS

Pickled Dilly Beans — Nutrition Facts & Ingredients

UPC 87754120024 Manufacturer: Hogue Cellars Pickles, Olives, Peppers & Relishes Updated Sep 27, 2026

Pickled Dilly Beans
Photo: Open Food Facts contributors, CC BY-SA 3.0

Per serving (0.25 cup, 30 g): 15 calories. Per 100 g: 50 calories, 0 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size0.25 cup (30g)

Amount per servingCalories
15
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 250mg 11%
Total Carbohydrate 3g 1%
Protein 0g
Calcium 20.1mg 2%

* The % Daily Value (DV) 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.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

50 calories in 100 g
Protein0 g
Carbohydrates10 g
Fat0 g
Sodium833 mg
Calcium67 mg

Where to buy

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Ingredients

Crushed Red Chilies, Dill, Garlic, Green Beans, Salt, Sugar, Vinegar, Water

Frequently asked questions

How many calories are in Pickled Dilly Beans?

Per 100 g of Pickled Dilly Beans there are 50 calories.

How much protein is in Pickled Dilly Beans?

Per 100 g of Pickled Dilly Beans there are 0.0 g protein.

How many carbohydrates are in Pickled Dilly Beans?

Per 100 g of Pickled Dilly Beans there are 10.0 g carbohydrates.

How much sodium (salt) is in Pickled Dilly Beans?

Per 100 g of Pickled Dilly Beans there are 833.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Pickled Dilly Beans?

The main ingredients in Pickled Dilly Beans are: Crushed Red Chilies, Dill, Garlic, Green Beans, Salt.

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Level of processing

2
Minimally Processed
8 ingredients
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

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