Slim jim pickle
Packaged product Vegetables Slim Jim
Slim jim pickle contains 500 kcal per 100 g. A serving, 1 serving of 4 sticks, 32 g (32 g) provides about 160 kcal.
Roughly 77% of its calories come from fat, with 11% from protein and 11% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in vegetables on FoodFactly, where the median is 144 kcal per 100 g across 29,937 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 500 kcal | |
| Total fat L | 37.5 g | 48% |
| Saturated fat L | 12.5 g | 63% |
| Trans fat L | 0 g | |
| Cholesterol L | 125 mg | 42% |
| Sodium L | 1,560 mg | 68% |
| Total carbohydrates L | 12.5 g | 5% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 12.5 g | 25% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin D L | 0 µg | 0% |
| Calcium L | 0 mg | 0% |
| Iron L | 0 mg | 0% |
| Potassium L | 0 mg | 0% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 11%
- Carbohydrates 11%
- Fat 77%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein12.5 gin the top quarter of vegetables (median 2.6 g)
- Fiber0 gin the lowest quarter of vegetables (median 2 g)
- Sugars0 gin the lowest quarter of vegetables (median 2.1 g)
- Fat37.5 gin the top quarter of vegetables (median 5.7 g)
- Saturated fat12.5 gin the top quarter of vegetables (median 1.2 g)
- Sodium1,560 mgin the top quarter of vegetables (median 339 mg)
- Protein per 100 kcal2.5 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 12.5 g |
|---|---|
| Polyunsaturated fat L | 0 g |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 469 kcal | 500 kcal |
| Protein | 18.8 g | 12.5 g |
| Carbohydrates | 18.8 g | 12.5 g |
| Fat | 34.4 g | 37.5 g |
| Fiber | 3.1 g | 0 g |
| Sugars | 3.1 g | 0 g |
| Sodium | 1,563 mg | 1,560 mg |
Product details
- Brand
- Slim Jim
- Barcode
- 0026200762005
- Label serving
- 1 serving of 4 sticks (32 g)
- Category
- Vegetables
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
beef, pork, mechanically separated chicken, water, textured soy flour, corn syrup, contains less than 2% of: salt, dextrose, natural flavors, maltodextrin, paprika and extractives of paprika, sugar, dill weed, hydrogenated palm kernel, cottonseed, coconut, and soybean oils, sodium phosphate, modified corn starch, lactic acid starter culture, citric acid, barley malt extract, extractives of turmeric, hydrolyzed soy protein, sunflower oil, soy lecithin, sodium nitrite
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SugarSunflower oil
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2779122. License: CC0 1.0 (U.S. public domain). Source record dated September 1, 2026. Imported November 6, 2026.
- Open Food Facts, record 0026200762005. License: ODbL 1.0 (Open Food Facts). Source record dated June 25, 2026. Imported November 12, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.