Salad dressing, mayonnaise, soybean and safflower oil, with salt
Calories 717
Calories from Fat 695
(97%)
[1]
% Total Quantity
Total Fat 79g
79%
Saturated Fat 9g
9%
Trans Fat g
%
Cholesterol 59mg
0.06%
Sodium 568mg
0.57%
Potassium 34mg
0.03%
Total Carbohydrate 3g
3%
Protein 1g
1%
Nutrient
Quantity
Units
Alanine
0.06
g
Alcohol, ethyl
0.00
g
Arginine
0.07
g
Ash
1.50
g
Aspartic acid
0.09
g
Caffeine
0.00
mg
Calcium, Ca
18.00
mg
Carbohydrate, by difference
2.70
g
Carotene, alpha
0.00
mcg
Carotene, beta
0.00
mcg
Cholesterol
59.00
mg
Cryptoxanthin, beta
0.00
mcg
Cystine
0.02
g
Energy
2999.00
kJ
Energy
717.00
kcal
Fatty acids, total monounsaturated
13.00
g
Fatty acids, total polyunsaturated
55.00
g
Fatty acids, total saturated
8.60
g
Fiber, total dietary
0.00
g
Folate, DFE
8.00
mcg_DFE
Folate, food
8.00
mcg
Folate, total
8.00
mcg
Folic acid
0.00
mcg
Glutamic acid
0.14
g
Glycine
0.04
g
Histidine
0.03
g
Iron, Fe
0.50
mg
Isoleucine
0.07
g
Leucine
0.10
g
Lutein + zeaxanthin
0.00
mcg
Lycopene
0.00
mcg
Lysine
0.07
g
Magnesium, Mg
1.00
mg
Methionine
0.04
g
Niacin
0.01
mg
Pantothenic acid
0.30
mg
Phenylalanine
0.06
g
Phosphorus, P
28.00
mg
Phytosterols
347.00
mg
Potassium, K
34.00
mg
Proline
0.04
g
Protein
1.10
g
Retinol
84.00
mcg
Riboflavin
0.00
mg
Selenium, Se
1.60
mcg
Serine
0.09
g
Sodium, Na
568.00
mg
Sugars, total
0.48
g
Theobromine
0.00
mg
Thiamin
0.00
mg
Threonine
0.06
g
Total lipid (fat)
79.40
g
Tryptophan
0.02
g
Tyrosine
0.05
g
Valine
0.07
g
Vitamin A, IU
280.00
IU
Vitamin A, RAE
84.00
mcg_RAE
Vitamin B-12
0.26
mcg
Vitamin B-6
0.58
mg
Vitamin C, total ascorbic acid
0.00
mg
Vitamin E (alpha-tocopherol)
22.00
mg
Vitamin K (phylloquinone)
24.70
mcg
Water
15.30
g
Zinc, Zn
0.12
mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
E. Jakob, I. Elmadfa. "Application of a Simplified HPLC Assay for the Determination of Phylloquinone (Vitamin K) in Animal and Plant Food Items". 1996 Food Chemistry 56 1 Pg. 87 - 91
G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
M.J. Shearer, C. Bolton-Smith. "The UK Food Data-Base for Vitamin K and Why We Need It". 1999 Food Chemistry 68 Pg. 213 - 218
G. Ferland, J.A. Sadowski. "Vitamin K (Phylloquinie) Content of Edible Oils: Effects of Heating and Light Exposure". 1992 Journal of Agricultural and Food Chemistry 40 10 Pg. 1869 - 1873
C. Bolton-Smith, R.J.G. Price, Steven T. Fenton, Dominic J. Harrington, M.J. Shearer. "Compilation of a provisional UK database for the phylloquinone (vitamin K) content of foods". 2000 British Journal of Nutrition 83 Pg. 389 - 399
E. Jakob, I. Elmadfa. "Rapid and simple HPLC analysis of vitamin K in food, tissues and blood". 2000 Food Chemistry 68 Pg. 219 - 221
T.J. Koivu, V. I. Piironen, A.-M. Lampi, P.H. Mattila. "Dihydrovitamin K in oils and margarines". 1999 Food Chemistry 64 Pg. 411 - 414
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2a". 1999 Beltsville MD
