Salad dressing

Salad Dressing

Salad dressing, french dressing, reduced fat

11.1%
222 kcal

Energy

16.5%
11.5 g

Fat

4.2%
0.8 g

Saturates

18.7%
16.9 g

Sugar

34.9%
2.1 g

Salt

carbs
54%
fat
45%
protein
1%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 222 (928 kJ)
11%
from Carbohydrate 125 (523 kJ)
from Fat 104 (434 kJ)
from Protein 2 (10 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 31.2 g
11%
Dietary Fiber 1.5 g
5%
Starch ~
Sugars 16.9 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 11.5 g
16%
Saturated Fat 0.8 g
4%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 611.0 mg
Margaric Acid ~
Stearic Acid 231.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 4.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 4,407.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 111.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.9 g
Linoleic Acid 2,956.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 896.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
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 896.0 mg
Omega-6 Fatty Acids 2,956.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.6 g
1%
Essential Aminos
Histidine 8.0 mg
1%
Isoleucine 10.0 mg
1%
Leucine 15.0 mg
1%
Lysine 17.0 mg
1%
Methionine 2.0 mg
0%
Phenylalanine 16.0 mg
1%
Threonine 14.0 mg
1%
Tryptophan 3.0 mg
1%
Valine 10.0 mg
1%
Non-essential Aminos
Alanine 26.0 mg
Arginine 11.0 mg
Aspartic Acid 93.0 mg
Cystine 3.0 mg
Glutamic Acid 254.0 mg
Glycine 8.0 mg
Proline 11.0 mg
Serine 15.0 mg
Tyrosine 7.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 54.3 g
Ash 2.4 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 4.0 mg
Vitamin A 541 IU
11%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.1 mg
3%
Vitamin B3 (niacin) 0.5 mg
2%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 2 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 4.8 mg
8%
Vitamin D 0 IU
0%
Vitamin E 1 IU
5%
Vitamin K 18 mcg
22%
Minerals % Daily Value
Calcium 11.0 mg
1%
Copper 0.2 mg
8%
Fluoride 18.1 mcg
Iron 0.7 mg
4%
Magnesium 8.0 mg
2%
Manganese 0.1 mg
6%
Phosphorus 16.0 mg
2%
Potassium 107.0 mg
3%
Sodium 838.0 mg
35%
Zinc 0.2 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.