Salad dressing, ranch dressing, reduced fat nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Salad dressing, ranch dressing, reduced fat
| Calories ⓘ Calories for selected serving | 196 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 20 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 4.3 (acidic) |
Sodium ⓘHigher in Sodium content than 96% of foods
Polyunsaturated fat ⓘHigher in Polyunsaturated fat content than 81% of foods
Fats ⓘHigher in Fats content than 72% of foods
Net carbs ⓘHigher in Net carbs content than 68% of foods
Carbs ⓘHigher in Carbs content than 67% of foods
Salad dressing, ranch dressing, reduced fat calories (kcal)
| Calories for different serving sizes of salad dressing, ranch dressing, reduced fat | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 196 | |
| Calories in 1 tablespoon | 29 | 15 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
54µg of 900µg
6%
Vitamin E:
4.8mg of 15mg
32%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
1.8mg of 90mg
2%
Vitamin B1:
0.07mg of 1mg
5.5%
Vitamin B2:
0.08mg of 1mg
6.2%
Vitamin B3:
0.02mg of 16mg
0.13%
Vitamin B5:
2.6mg of 5mg
52%
Vitamin B6:
0.09mg of 1mg
6.7%
Folate:
12µg of 400µg
3%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
104µg of 120µg
87%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 3%
1.3 g of 50 g
1.3 g (3% of DV )
Fats:
Daily Value: 19%
12.4 g of 65 g
12.4 g (19% of DV )
Carbs:
Daily Value: 7%
21.3 g of 300 g
21.3 g (7% of DV )
Water:
Daily Value: 3%
62 g of 2,000 g
62 g (3% of DV )
Other:
3 g
3 g
Fat type information
Saturated fat:
1.3 g
Monounsaturated fat:
2.8 g
Polyunsaturated fat:
4.2 g
Carbohydrate type breakdown
Starch:
6.2 g
Sucrose:
0.89 g
Glucose:
0.66 g
Fructose:
0.61 g
Lactose:
1 g
Maltose:
0 g
Galactose:
0 g
Fiber content ratio for Salad dressing, ranch dressing, reduced fat
Sugar:
3.8 g
Fiber:
1.1 g
Other:
16 g
All nutrients for Salad dressing, ranch dressing, reduced fat per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 18µg | 2% | 44% | |
| Calories | 196kcal | 10% | 49% |
4.2 times more than Orange
|
| Protein | 1.3g | 3% | 83% |
2.3 times less than Broccoli
|
| Fats | 12g | 19% | 28% |
2.7 times less than Cheese
|
| Vitamin C | 0.6mg | 1% | 46% |
88.3 times less than Lemon
|
| Net carbs | 20g | N/A | 32% |
2.7 times less than Chocolate
|
| Carbs | 21g | 7% | 33% |
1.3 times less than Rice
|
| Cholesterol | 16mg | 5% | 44% |
23.3 times less than Egg
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 6mg | 1% | 90% |
23.3 times less than Almonds
|
| Calcium | 40mg | 4% | 38% |
3.1 times less than Milk
|
| Potassium | 132mg | 4% | 75% |
1.1 times less than Cucumber
|
| Iron | 0.69mg | 9% | 71% |
3.8 times less than Beef broiled
|
| Sugar | 3.8g | N/A | 52% |
2.4 times less than Coca-Cola
|
| Fiber | 1.1g | 4% | 49% |
2.2 times less than Orange
|
| Copper | 0.16mg | 18% | 36% |
1.1 times more than Shiitake
|
| Zinc | 0.62mg | 6% | 64% |
10.2 times less than Beef broiled
|
| Starch | 6.2g | 3% | 95% |
2.5 times less than Potato
|
| Phosphorus | 193mg | 28% | 40% |
1.1 times more than Chicken meat
|
| Sodium | 1120mg | 49% | 4% |
2.3 times more than White bread
|
| Vitamin E | 1.6mg | 11% | 42% |
1.1 times more than Kiwi
|
| Manganese | 0.05mg | 2% | 66% | |
| Selenium | 2.9µg | 5% | 73% | |
| Vitamin B1 | 0.02mg | 2% | 86% |
12.1 times less than Pea raw
|
| Vitamin B2 | 0.03mg | 2% | 88% |
4.8 times less than Avocado
|
| Vitamin B3 | 0.01mg | 0% | 96% |
1367.6 times less than Turkey meat
|
| Vitamin B5 | 0.86mg | 17% | 39% |
1.3 times less than Sunflower seeds
|
| Vitamin B6 | 0.03mg | 2% | 88% |
4.1 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 35µg | 29% | 45% |
2.9 times less than Broccoli
|
| Folate | 4µg | 1% | 83% |
15.3 times less than Brussels sprouts
|
| Trans fat | 0.06g | N/A | 66% |
252.4 times less than Margarine
|
| Saturated fat | 1.3g | 6% | 57% |
4.7 times less than Beef broiled
|
| Monounsaturated fat | 2.8g | N/A | 45% |
3.5 times less than Avocado
|
| Polyunsaturated fat | 4.2g | N/A | 19% |
11.2 times less than Walnut
|
| Fructose | 0.61g | 1% | 88% |
9.7 times less than Apple
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - ALA | 0.53g | N/A | 80% |
17.3 times less than Canola oil
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
| Omega-6 - Linoleic acid | 3.6g | N/A | 82% |
3.4 times less than Almonds
|
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 196
% Daily Value*
19%
Total Fat
12g
5.7%
Saturated Fat 1.3g
0
Trans Fat
0g
5.3%
Cholesterol 16mg
49%
Sodium 1120mg
7.1%
Total Carbohydrate
21g
4.4%
Dietary Fiber
1.1g
Total Sugars 0g
Includes ? g Added Sugars
Protein
1.3g
Vitamin D
0mcg
0
Calcium
40mg
4%
Iron
0.69mg
8.6%
Potassium
132mg
3.9%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.