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Salad dressing, french dressing, fat-free
| Calories 132 |
Calories from Fat 2 |
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[1] |
| Total Carbohydrate 32g |
32% |
| Nutrient | Quantity | Units |
|---|
| Alcohol, ethyl | 0.00 | g | | Ash | 2.35 | g | | Caffeine | 0.00 | mg | | Calcium, Ca | 5.00 | mg | | Carbohydrate, by difference | 32.14 | g | | Carotene, alpha | 0.00 | mcg | | Carotene, beta | 38.00 | mcg | | Cholesterol | 0.00 | mg | | Choline, total | 4.00 | mg | | Copper, Cu | 0.12 | mg | | Cryptoxanthin, beta | 15.00 | mcg | | Energy | 551.00 | kJ | | Energy | 132.00 | kcal | | Fatty acids, total monounsaturated | 0.14 | g | | Fatty acids, total polyunsaturated | 0.06 | g | | Fatty acids, total saturated | 0.04 | g | | Fiber, total dietary | 2.20 | g | | Folate, DFE | 14.00 | mcg_DFE | | Folate, food | 14.00 | mcg | | Folate, total | 14.00 | mcg | | Folic acid | 0.00 | mcg | | Fructose | 5.05 | g | | Glucose (dextrose) | 4.68 | g | | Iron, Fe | 0.58 | mg | | Lutein + zeaxanthin | 0.00 | mcg | | Lycopene | 319.00 | mcg | | Magnesium, Mg | 3.00 | mg | | Maltose | 1.21 | g | | Manganese, Mn | 0.02 | mg | | Niacin | 0.11 | mg | | Pantothenic acid | 0.00 | mg | | Phosphorus, P | 0.00 | mg | | Potassium, K | 84.00 | mg | | Protein | 0.20 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.03 | mg | | Selenium, Se | 2.00 | mcg | | Sodium, Na | 853.00 | mg | | Starch | 14.48 | g | | Sucrose | 5.50 | g | | Sugars, total | 16.45 | g | | Theobromine | 0.00 | mg | | Thiamin | 0.01 | mg | | Total lipid (fat) | 0.27 | g | | Vitamin A, IU | 75.00 | IU | | Vitamin A, RAE | 4.00 | mcg_RAE | | Vitamin B-12 | 0.00 | mcg | | Vitamin B-12, added | 0.00 | mcg | | Vitamin B-6 | 0.00 | mg | | Vitamin C, total ascorbic acid | 0.00 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Vitamin E (alpha-tocopherol) | 0.02 | mg | | Vitamin E, added | 0.00 | mg | | Vitamin K (phylloquinone) | 0.10 | mcg | | Water | 65.04 | g | | Zinc, Zn | 0.10 | 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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