Salad dressing, mayonnaise, soybean and safflower oil, with salt

99 calories in 1 tablespoon

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Calories in Salad dressing, mayonnaise, soybean and safflower oil, with salt
Salad dressing, mayonnaise, soybean and safflower oil, with salt Suggest a better name
99 calories in 1 tablespoon
1 tablespoon = 14g ≈ 0.030lb ≈ 0.49oz
7.17 calories / gram
3 Weight Watchers points
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Calorie Sources:98% fats; 1% carbohydrates; 1% proteins
Fats:10.96 g (97 calories, 79% by weight)
Carbohydrates:0.37 g (1 calorie, 3% by weight)
Proteins:0.15 g (1 calorie, 1% by weight)
Alcohol:~
Water:2.11 g (15% by weight)
Fat Composition:72% polyunsaturated; 17% monounsaturated; 11% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:8.14 mg
Caffeine:~
Serving Sizes: 100 g
1 tablespoon
1 cup
Food Group:Fats and Oils
USDA #:4026
Tags: mayo; mayonnaise;
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Vitamin A:39 IU
Retinol:11.59 mcg
Retinol Activity Equivalent:11.59 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:~
Vitamin B-3:0.69 mcg
Vitamin B-5:40.02 mcg
Vitamin B-6:78.66 mcg
Vitamin B-9:1.10 mcg
Food folate:1.10 mcg
Dietary Folate Equivalent:1.10 mcg
Folic acid:~
Vitamin B-12:0.04 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.04 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.41 mcg
Calcium (Ca):2.48 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):69 mcg
Magnesium (Mg):138 mcg
Manganese (Mn):~
Phosphorus (P):3.86 mg
Potassium (K):4.69 mg
Selenium (Se):0.22 mcg
Sodium (Na):78.38 mg
Zinc (Zn):16.56 mcg
Cholesterol:8.14 mg
Phytosterols:47.89 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.37 g
Dietary Fiber:~
Sugars Total:66.24 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.15 g
Essential amino acids
Phenylalanine:6.90 mg
Leucine:12.42 mg
Methionine:4.14 mg
Lysine:9.66 mg
Isoleucine:8.28 mg
Valine:9.66 mg
Threonine:6.90 mg
Tryptophan:1.38 mg
Histidine:2.76 mg
Arginine:9.66 mg
Non-essential amino acids
Alanine:8.28 mg
Aspartic acid:12.42 mg
Betaine:~
Cystine:2.76 mg
Glutamic acid:19.32 mg
Glycine:4.14 mg
Hydroxyproline:~
Proline:5.52 mg
Serine:11.04 mg
Tyrosine:5.52 mg
Fats Total:10.96 g
Saturated fatty acids:1.19 g
Monounsaturated fatty acids:1.79 g
Polyunsaturated fatty acids:7.59 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:13.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.84 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.33 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.79 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:7.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.41 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.21 g
Caffeine:~
Theobromine:~
Product Type:Salad
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...When you need cabbage leaves for stuffed cabbage, try freezing the whole cabbage first, then let it thaw, and the leaves will come apart easier.
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