Salad dressing

Salad Dressing

Salad dressing, french dressing, fat-free

6.6%
132 kcal

Energy

0.4%
0.3 g

Fat

0.2%
0.0 g

Saturates

18.3%
16.5 g

Sugar

35.5%
2.1 g

Salt

carbs
98%
fat
2%
protein
1%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 132 (551 kJ)
7%
from Carbohydrate 129 (538 kJ)
from Fat 2 (10 kJ)
from Protein 1 (3 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 32.1 g
11%
Dietary Fiber 2.2 g
7%
Starch 14.5 g
Sugars 16.5 g
Sucrose 5,500.0 mg
Glucose 4,680.0 mg
Fructose 5,050.0 mg
Lactose ~
Maltose 1,210.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.3 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 2.0 mg
Tridecylic Acid ~
Myristic Acid 2.0 mg
Pentadecanoic Acid ~
Palmitic Acid 18.0 mg
Margaric Acid ~
Stearic Acid 12.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid 2.0 mg
Monounsaturated Fat 0.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 9.0 mg
Oleic Acid 49.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 32.0 mg
Erucic Acid 49.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.1 g
Linoleic Acid 42.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 18.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 2.0 mg
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 18.0 mg
Omega-6 Fatty Acids 42.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.2 g
0%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 65.0 g
Ash 2.4 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 4.0 mg
Vitamin A 75 IU
2%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.0 mg
0%
Vitamin B9 (folate) 14 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 5.0 mg
1%
Copper 0.1 mg
6%
Fluoride ~
Iron 0.6 mg
3%
Magnesium 3.0 mg
1%
Manganese 0.0 mg
1%
Phosphorus 0.0 mg
0%
Potassium 84.0 mg
2%
Sodium 853.0 mg
36%
Zinc 0.1 mg
1%
Salad Dressing

About Salad Dressing

Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures. In Western culture, there are three basic types of salad dressing: Vinaigrette; Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk; Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating. Vinaigrette /v?n??? Read More

Sauces for salads are often called "dressings". The concept of salad dressing varies across cultures. In Western culture, there are three basic types of salad dressing: Vinaigrette; Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk; Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating. Vinaigrette /v?n???r?t/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. It is also used as a sauce or marinade. In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with oil and vinegar. In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.