Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 240 kCal | 1684 kCal | 14.3% | 6% | 702 g |
| Proteins | 0.41 g | 76 g | 0.5% | 0.2% | 18537 g |
| Fats | 21.12 g | 56 g | 37.7% | 15.7% | 265 g |
| Carbohydrates | 12.12 g | 219 g | 5.5% | 2.3% | 1807 g |
| Water | 63.4 g | 2273 g | 2.8% | 1.2% | 3585 g |
| Ash | 2.95 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.1% | 45000 g |
| beta Carotene | 0.021 mg | 5 mg | 0.4% | 0.2% | 23810 g |
| beta Cryptoxanthin | 2 μg | ~ | |||
| Lycopene | 16 μg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.5% | 7500 g |
| Vitamin B4, choline | 2.6 mg | 500 mg | 0.5% | 0.2% | 19231 g |
| Vitamin B6, pyridoxine | 0.064 mg | 2 mg | 3.2% | 1.3% | 3125 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.2% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 2.19 mg | 15 mg | 14.6% | 6.1% | 685 g |
| beta Tocopherol | 0.2 mg | ~ | |||
| gamma Tocopherol | 14.11 mg | ~ | |||
| tocopherol | 3.92 mg | ~ | |||
| Vitamin K, phylloquinone | 56 μg | 120 μg | 46.7% | 19.5% | 214 g |
| Vitamin PP, NE | 0.131 mg | 20 mg | 0.7% | 0.3% | 15267 g |
| Macronutrients | |||||
| Potassium, K | 84 mg | 2500 mg | 3.4% | 1.4% | 2976 g |
| Calcium, Ca | 13 mg | 1000 mg | 1.3% | 0.5% | 7692 g |
| Magnesium, Mg | 5 mg | 400 mg | 1.3% | 0.5% | 8000 g |
| Sodium, Na | 993 mg | 1300 mg | 76.4% | 31.8% | 131 g |
| Sulfur, S | 4.1 mg | 1000 mg | 0.4% | 0.2% | 24390 g |
| Phosphorus, P | 15 mg | 800 mg | 1.9% | 0.8% | 5333 g |
| Trace Elements | |||||
| Iron, Fe | 0.26 mg | 18 mg | 1.4% | 0.6% | 6923 g |
| Manganese, Mn | 0.031 mg | 2 mg | 1.6% | 0.7% | 6452 g |
| Copper, Cu | 19 μg | 1000 μg | 1.9% | 0.8% | 5263 g |
| Selenium, Se | 2 μg | 55 μg | 3.6% | 1.5% | 2750 g |
| Zinc, Zn | 0.07 mg | 12 mg | 0.6% | 0.3% | 17143 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 10.77 g | max 100 г | |||
| Glucose (dextrose) | 4.43 g | ~ | |||
| sucrose | 0.53 g | ~ | |||
| fructose | 5.82 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.038 g | ~ | |||
| valine | 0.016 g | ~ | |||
| Histidine * | 0.007 g | ~ | |||
| Isoleucine | 0.015 g | ~ | |||
| leucine | 0.023 g | ~ | |||
| lysine | 0.013 g | ~ | |||
| methionine | 0.008 g | ~ | |||
| threonine | 0.011 g | ~ | |||
| tryptophan | 0.005 g | ~ | |||
| phenylalanine | 0.011 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.008 g | ~ | |||
| Aspartic acid | 0.029 g | ~ | |||
| glycine | 0.012 g | ~ | |||
| Glutamic acid | 0.049 g | ~ | |||
| Proline | 0.006 g | ~ | |||
| serine | 0.011 g | ~ | |||
| tyrosine | 0.005 g | ~ | |||
| Cysteine | 0.004 g | ~ | |||
| Sterols | |||||
| Phytosterols | 71 mg | ~ | |||
| Fatty acid | |||||
| Transgender | 0.067 g | max 1.9 г | |||
| monounsaturated trans fats | 0.012 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.948 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.102 g | ~ | |||
| 10: 0 Capric | 0.093 g | ~ | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.013 g | ~ | |||
| 15: 0 Pentadecanoic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 1.849 g | ~ | |||
| 17: 0 Margarine | 0.016 g | ~ | |||
| 18: 0 Stearin | 0.72 g | ~ | |||
| 20: 0 Arachinic | 0.068 g | ~ | |||
| 22: 0 Begenic | 0.061 g | ~ | |||
| 24: 0 Lignoceric | 0.022 g | ~ | |||
| Monounsaturated fatty acids | 5.638 g | min 16.8 г | 33.6% | 14% | |
| 16: 1 Palmitoleic | 0.022 g | ~ | |||
| 16: 1 cis | 0.022 g | ~ | |||
| 17: 1 Heptadecene | 0.01 g | ~ | |||
| 18: 1 Olein (omega-9) | 5.484 g | ~ | |||
| 18: 1 cis | 5.476 g | ~ | |||
| 18: 1 trans | 0.008 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.113 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.009 g | ~ | |||
| 22: 1 cis | 0.004 g | ~ | |||
| 22: 1 trans | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 10.748 g | from 11.2 to 20.6 | 96% | 40% | |
| 18: 2 Linoleic | 9.243 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.055 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 9.177 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.011 g | ~ | |||
| 18: 3 Linolenic | 1.489 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 1.434 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.055 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.009 g | ~ | |||
| 20: 4 Arachidonic | 0.007 g | ~ | |||
| Omega-3 fatty acids | 1.434 g | from 0.9 to 3.7 | 100% | 41.7% | |
| Omega-6 fatty acids | 9.248 g | from 4.7 to 16.8 | 100% | 41.7% |
The energy value is 240 kcal.
- cup = 235 g (564 kCal)
- tbsp = 14.7 g (35.3 kCal)
Italian salad dressing, purchased rich in vitamins and minerals such as: vitamin E – 14,6%, vitamin K – 46,7%
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
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