Dalton's Best Maid Products, Inc.
B
ProfileGood
BABY DILLS
Pickles & Relishes USVerified
Label Serving
28 g
Barcode
070152501816
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.1/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy18kcal
Carbohydrates3.57g
Sugar3.57g
Protein0g
Total Fat0g
Sodium1143mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy5 kcalLow<1%
Total Fat0gLow0%
Carbohydrates1gLow<1%
Total Sugars1gLow2%
Protein0g0%
Sodium320mg14%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
10 / 12 researched · AI analyzing 2 more...Ingredients — as printed on the label
CUCUMBERS, WATER, VINEGAR, SALT, CALCIUM CHLORIDE, SPICES, RED PEPPER, ONION, NATURAL FLAVORINGS, YELLOW #5, POLYSORBATE 80 (EMULSIFIER)
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Vinegar
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
3
Cucumbers
Under Review
AI summary pending...4
Spices
No Notables
Flavour and aroma enhancement
5
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
6
Calcium Chloride
E509
No NotablesFirming agent, electrolyte supplement, stabilizing agent, and texturizer.
7
Red Pepper
No Notables
Flavour, natural coloring agent, and pungency enhancer in food products.
8
Onion
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
9
Beef And Natural Flavorings
Low
Flavour enhancer
10
Polysorbate 80
E433
LowEmulsifier and stabilizer
11
Yellow 5
E102
LowColor additive
12
YELLOW #5
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
2 Vinegar E260 | ✓No Notable Concerns | Flavour enhancer, preservative, and acidity regulator | Vinegar is generally recognized as safe for human consumption when used as a standard food ingredient and condiment. |
3 Cucumbers | ?Under Review | — | AI summary pending... |
4 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
5 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
6 Calcium Chloride E509 | ✓No Notable Concerns | Firming agent, electrolyte supplement, stabilizing agent, and texturizer. | Calcium chloride is a standard food additive utilized for texture stabilization with an established safety profile for normal dietary consumption levels. |
7 Red Pepper | ✓No Notable Concerns | Flavour, natural coloring agent, and pungency enhancer in food products. | Red pepper is a naturally occurring plant ingredient widely consumed with a strong safety profile in standard dietary amounts. |
8 Onion | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
9 Beef And Natural Flavorings | ✓Low Concern | Flavour enhancer | Generally recognized as safe for consumption, with considerations primarily related to individual dietary patterns and sodium intake. |
10 Polysorbate 80 E433 | ✓Low Concern | Emulsifier and stabilizer | Polysorbate 80 is widely permitted for use as an emulsifier within established regulatory limits, though ongoing research continues to evaluate its long-term interaction with the gut microbiome. |
11 Yellow 5 E102 | ✓Low Concern | Color additive | Yellow 5 is a widely permitted synthetic colorant with established acceptable daily intake levels, though monitored for specific individual sensitivities. |
12 YELLOW #5 Indexing with AI... |
Researching scientific toxicity & E-numbers for 1 remaining ingredient...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.