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Salad dressing, french dressing, reduced fat, without salt
Calories 233 |
Calories from Fat 118 |
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[1] |
Total Carbohydrate 29g |
29% |
Nutrient | Quantity | Units |
Alcohol, ethyl | 0.00 | g | Ash | 2.40 | g | Caffeine | 0.00 | mg | Calcium, Ca | 11.00 | mg | Carbohydrate, by difference | 29.28 | g | Carotene, alpha | 0.00 | mcg | Carotene, beta | 289.00 | mcg | Cholesterol | 0.00 | mg | Copper, Cu | 0.16 | mg | Cryptoxanthin, beta | 70.00 | mcg | Energy | 974.00 | kJ | Energy | 233.00 | kcal | Fatty acids, total monounsaturated | 5.90 | g | Fatty acids, total polyunsaturated | 5.03 | g | Fatty acids, total saturated | 1.10 | g | Fiber, total dietary | 1.10 | g | Folate, DFE | 2.00 | mcg_DFE | Folate, food | 2.00 | mcg | Folate, total | 2.00 | mcg | Folic acid | 0.00 | mcg | Fructose | 12.49 | g | Galactose | 0.00 | g | Glucose (dextrose) | 15.66 | g | Iron, Fe | 0.87 | mg | Lactose | 0.00 | g | Lutein + zeaxanthin | 124.00 | mcg | Lycopene | 2530.00 | mcg | Magnesium, Mg | 8.00 | mg | Maltose | 0.29 | g | Manganese, Mn | 0.11 | mg | Niacin | 0.47 | mg | Pantothenic acid | 0.03 | mg | Phosphorus, P | 16.00 | mg | Potassium, K | 107.00 | mg | Protein | 0.58 | g | Retinol | 0.00 | mcg | Riboflavin | 0.05 | mg | Selenium, Se | 1.60 | mcg | Sodium, Na | 30.00 | mg | Starch | 0.86 | g | Sucrose | 0.00 | g | Sugars, total | 28.45 | g | Theobromine | 0.00 | mg | Thiamin | 0.02 | mg | Total lipid (fat) | 13.46 | g | Vitamin A, IU | 541.00 | IU | Vitamin A, RAE | 27.00 | mcg_RAE | Vitamin B-12 | 0.00 | mcg | Vitamin B-6 | 0.06 | mg | Vitamin C, total ascorbic acid | 0.00 | mg | Vitamin E (alpha-tocopherol) | 2.86 | mg | Vitamin K (phylloquinone) | 4.80 | mcg | Water | 54.28 | g | Zinc, Zn | 0.20 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2a". 1999 Beltsville MD
- Nutrient Data Laboratory, ARS, USDA. "Salad dressing data". 2007 Beltsville MD
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