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Salad dressing, italian dressing, fat-free
| Calories 47 |
Calories from Fat 8 |
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| Nutrient | Quantity | Units |
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| Alcohol, ethyl | 0.00 | g | | Ash | 3.47 | g | | Betaine | 1.80 | mg | | Caffeine | 0.00 | mg | | Calcium, Ca | 30.00 | mg | | Carbohydrate, by difference | 8.75 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 40.00 | mcg | | Cholesterol | 2.00 | mg | | Choline, total | 4.00 | mg | | Copper, Cu | 0.12 | mg | | Cryptoxanthin, beta | 11.00 | mcg | | Energy | 195.00 | kJ | | Energy | 47.00 | kcal | | Fatty acids, total monounsaturated | 0.23 | g | | Fatty acids, total polyunsaturated | 0.19 | g | | Fatty acids, total saturated | 0.29 | g | | Fiber, total dietary | 0.60 | g | | Folate, DFE | 12.00 | mcg_DFE | | Folate, food | 12.00 | mcg | | Folate, total | 12.00 | mcg | | Folic acid | 0.00 | mcg | | Fructose | 5.59 | g | | Galactose | 0.00 | g | | Glucose (dextrose) | 2.82 | g | | Iron, Fe | 0.40 | mg | | Lactose | 0.00 | g | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 5.00 | mcg | | Magnesium, Mg | 5.00 | mg | | Maltose | 0.15 | g | | Manganese, Mn | 0.03 | mg | | Niacin | 0.14 | mg | | Pantothenic acid | 0.00 | mg | | Phosphorus, P | 109.00 | mg | | Potassium, K | 102.00 | mg | | Protein | 0.97 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.05 | mg | | Selenium, Se | 2.00 | mcg | | Sodium, Na | 1129.00 | mg | | Sucrose | 0.29 | g | | Sugars, total | 8.85 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.03 | mg | | Total lipid (fat) | 0.87 | g | | Vitamin A, IU | 77.00 | IU | | Vitamin A, RAE | 4.00 | mcg_RAE | | Vitamin B-12 | 0.31 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.00 | mg | | Vitamin C, total ascorbic acid | 0.40 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Vitamin E (alpha-tocopherol) | 0.76 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 1.60 | mcg | | Water | 85.95 | g | | Zinc, Zn | 0.36 | 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
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