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

1577 calories in 1 cup

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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
1577 calories in 1 cup
1 cup = 220g ≈ 0.485lb ≈ 7.76oz
7.17 calories / gram
46 Weight Watchers points
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Calorie Sources:98% fats; 1% carbohydrates; 1% proteins
Fats:174.68 g (1544 calories, 79% by weight)
Carbohydrates:5.94 g (23 calories, 3% by weight)
Proteins:2.42 g (11 calories, 1% by weight)
Alcohol:~
Water:33.66 g (15% by weight)
Fat Composition:72% polyunsaturated; 17% monounsaturated; 11% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.13 g
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:616 IU
Retinol:184.80 mcg
Retinol Activity Equivalent:184.80 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:~
Vitamin B-3:11 mcg
Vitamin B-5:638 mcg
Vitamin B-6:1.25 mg
Vitamin B-9:17.60 mcg
Food folate:17.60 mcg
Dietary Folate Equivalent:17.60 mcg
Folic acid:~
Vitamin B-12:0.57 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:48.40 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:54.34 mcg
Calcium (Ca):39.60 mg
Copper (Cu):~
Fluoride (F):~
Iron (Fe):1.10 mg
Magnesium (Mg):2.20 mg
Manganese (Mn):~
Phosphorus (P):61.60 mg
Potassium (K):74.80 mg
Selenium (Se):3.52 mcg
Sodium (Na):1.25 g
Zinc (Zn):264 mcg
Cholesterol:0.13 g
Phytosterols:0.76 g
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.94 g
Dietary Fiber:~
Sugars Total:1.06 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.42 g
Essential amino acids
Phenylalanine:0.11 g
Leucine:0.20 g
Methionine:66 mg
Lysine:0.15 g
Isoleucine:0.13 g
Valine:0.15 g
Threonine:0.11 g
Tryptophan:22 mg
Histidine:44 mg
Arginine:0.15 g
Non-essential amino acids
Alanine:0.13 g
Aspartic acid:0.20 g
Betaine:~
Cystine:44 mg
Glutamic acid:0.31 g
Glycine:66 mg
Hydroxyproline:~
Proline:88 mg
Serine:0.18 g
Tyrosine:88 mg
Fats Total:174.68 g
Saturated fatty acids:18.92 g
Monounsaturated fatty acids:28.60 g
Polyunsaturated fatty acids:121 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]:0.22 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.28 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]:28.60 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]:114.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.60 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:3.30 g
Caffeine:~
Theobromine:~
Product Type:Salad
Weight Watchers Points:46 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?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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