Salad dressing, mayonnaise and mayonnaise-type, low calorie

610 calories in 1 cup

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Calories in Salad dressing, mayonnaise and mayonnaise-type, low calorie
Salad dressing, mayonnaise and mayonnaise-type, low calorie Suggest a better name
610 calories in 1 cup
1 cup = 232g ≈ 0.511lb ≈ 8.18oz
2.63 calories / gram
16 Weight Watchers points
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Calorie Sources:64% fats; 35% carbohydrates; 1% proteins
Fats:44.08 g (390 calories, 19% by weight)
Carbohydrates:55.45 g (211 calories, 24% by weight)
Proteins:2.09 g (9 calories, 1% by weight)
Alcohol:~
Water:125.98 g (54% by weight)
Fat Composition:58% polyunsaturated; 26% monounsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60.32 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
Food Group:Fats and Oils
USDA #:43329
Tags: mayo; mayonnaise;
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Calories in Tofu Mayonnaise
Vitamin A:510 IU
Retinol:27.84 mcg
Retinol Activity Equivalent:48.72 mcg
α-Carotene:2.32 mcg
β-Carotene:218.08 mcg
β-Cryptoxanthin:62.64 mcg
Lycopene:~
Lutein + Zeaxanthin:201.84 mcg
Vitamin B-1:23.20 mcg
Vitamin B-2:46.40 mcg
Vitamin B-3:~
Vitamin B-5:139.20 mcg
Vitamin B-6:46.40 mcg
Vitamin B-9:13.92 mcg
Food folate:13.92 mcg
Dietary Folate Equivalent:13.92 mcg
Folic acid:~
Vitamin B-12:0.49 mcg
Added Vitamin B-12:~
Choline:19.72 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.12 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:57.30 mcg
Calcium (Ca):32.48 mg
Copper (Cu):2.32 mcg
Fluoride (F):~
Iron (Fe):603.20 mcg
Magnesium (Mg):4.64 mg
Manganese (Mn):~
Phosphorus (P):69.60 mg
Potassium (K):55.68 mg
Selenium (Se):3.71 mcg
Sodium (Na):1.60 g
Zinc (Zn):417.60 mcg
Cholesterol:60.32 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:55.45 g
Dietary Fiber:~
Sugars Total:10.07 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.09 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:44.08 g
Saturated fatty acids:6.87 g
Monounsaturated fatty acids:10.72 g
Polyunsaturated fatty acids:24.10 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]:46.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.92 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.79 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]:0.16 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10.42 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:69.60 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:21.23 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.78 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]:23.20 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:2.32 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:11.60 mg
Ash:4.64 g
Caffeine:~
Theobromine:~
Product Type:Salad
Weight Watchers Points:16 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2Uc
Did you know?...In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
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