Salad dressing, french dressing, reduced fat, without salt

606 calories in 1 cup

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Salad dressing, french dressing, reduced fat, without salt Suggest a better name
Weight Loss Rating:
Total Calories:606 calories in 1 cup
Serving Weight:1 cup = 260g ≈ 0.573lb ≈ 9.17oz
Caloric Density:2.33 calories / gram
Weight Watchers Counter:14 Weight Watchers points
 
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Calorie Sources:51% fats; 48% carbohydrates; 1% proteins
Fats:35.00 g (309 calories, 13% by weight)
Carbohydrates:76.13 g (289 calories, 29% by weight)
Proteins:1.51 g (7 calories, 1% by weight)
Alcohol:~
Water:141.13 g (54% by weight)
Fat Composition:49% monounsaturated; 42% polyunsaturated; 9% saturated
Trans Fat :~
Dietary Fiber:2.86 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tablespoon
1 cup
Food Group:Fats and Oils
USDA #:4142
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Vitamin A:1407 IU
Retinol:~
Retinol Activity Equivalent:70.20 mcg
α-Carotene:~
β-Carotene:751.40 mcg
β-Cryptoxanthin:182 mcg
Lycopene:6.58 mg
Lutein + Zeaxanthin:322.40 mcg
Vitamin B-1:52.00 mcg
Vitamin B-2:130 mcg
Vitamin B-3:1.20 mg
Vitamin B-5:52.00 mcg
Vitamin B-6:130 mcg
Vitamin B-9:5.20 mcg
Food folate:5.20 mcg
Dietary Folate Equivalent:5.20 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.44 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:12.48 mcg
Calcium (Ca):28.60 mg
Copper (Cu):416.00 mcg
Fluoride (F):~
Iron (Fe):2.26 mg
Magnesium (Mg):20.80 mg
Manganese (Mn):286 mcg
Phosphorus (P):41.60 mg
Potassium (K):0.28 g
Selenium (Se):4.16 mcg
Sodium (Na):78 mg
Zinc (Zn):520 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:76.13 g
Dietary Fiber:2.86 g
Sugars Total:73.97 g
Fructose:32.47 g
Galactose:~
Glucose/Dextrose:40.72 g
Lactose:~
Maltose:0.75 g
Sucrose:~
Starch:2.24 g
Proteins Total:1.51 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:35.00 g
Saturated fatty acids:2.83 g
Monounsaturated fatty acids:15.31 g
Polyunsaturated fatty acids:13.05 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.05 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.78 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]:14.95 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.36 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:10.01 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3.04 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:6.24 g
Caffeine:~
Theobromine:~
Product Type:Salad
Weight Watchers Points:14 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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