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 | 222 kCal | 1684 kCal | 13.2% | 5.9% | 759 g |
| Proteins | 0.58 g | 76 g | 0.8% | 0.4% | 13103 g |
| Fats | 11.52 g | 56 g | 20.6% | 9.3% | 486 g |
| Carbohydrates | 29.72 g | 219 g | 13.6% | 6.1% | 737 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 3.4% | 1333 g |
| Water | 54.28 g | 2273 g | 2.4% | 1.1% | 4188 g |
| Ash | 2.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 27 μg | 900 μg | 3% | 1.4% | 3333 g |
| beta Carotene | 0.289 mg | 5 mg | 5.8% | 2.6% | 1730 g |
| beta Cryptoxanthin | 70 μg | ~ | |||
| Lycopene | 2530 μg | ~ | |||
| Lutein + Zeaxanthin | 124 μg | ~ | |||
| Vitamin B1, thiamine | 0.024 mg | 1.5 mg | 1.6% | 0.7% | 6250 g |
| Vitamin B2, riboflavin | 0.052 mg | 1.8 mg | 2.9% | 1.3% | 3462 g |
| Vitamin B4, choline | 4 mg | 500 mg | 0.8% | 0.4% | 12500 g |
| Vitamin B6, pyridoxine | 0.055 mg | 2 mg | 2.8% | 1.3% | 3636 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 0.2% | 20000 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 2.4% | 1875 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 3% | 1500 g |
| Vitamin K, phylloquinone | 17.8 μg | 120 μg | 14.8% | 6.7% | 674 g |
| Vitamin PP, NE | 0.467 mg | 20 mg | 2.3% | 1% | 4283 g |
| Macronutrients | |||||
| Potassium, K | 107 mg | 2500 mg | 4.3% | 1.9% | 2336 g |
| Calcium, Ca | 11 mg | 1000 mg | 1.1% | 0.5% | 9091 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 0.9% | 5000 g |
| Sodium, Na | 838 mg | 1300 mg | 64.5% | 29.1% | 155 g |
| Sulfur, S | 5.8 mg | 1000 mg | 0.6% | 0.3% | 17241 g |
| Phosphorus, P | 16 mg | 800 mg | 2% | 0.9% | 5000 g |
| Trace Elements | |||||
| Iron, Fe | 0.73 mg | 18 mg | 4.1% | 1.8% | 2466 g |
| Manganese, Mn | 0.11 mg | 2 mg | 5.5% | 2.5% | 1818 g |
| Copper, Cu | 160 μg | 1000 μg | 16% | 7.2% | 625 g |
| Selenium, Se | 1.6 μg | 55 μg | 2.9% | 1.3% | 3438 g |
| Fluorine, F | 18.1 μg | 4000 μg | 0.5% | 0.2% | 22099 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 0.8% | 6000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 16.86 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.011 g | ~ | |||
| valine | 0.01 g | ~ | |||
| Histidine * | 0.008 g | ~ | |||
| Isoleucine | 0.01 g | ~ | |||
| leucine | 0.015 g | ~ | |||
| lysine | 0.017 g | ~ | |||
| methionine | 0.002 g | ~ | |||
| threonine | 0.014 g | ~ | |||
| tryptophan | 0.003 g | ~ | |||
| phenylalanine | 0.016 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.026 g | ~ | |||
| Aspartic acid | 0.093 g | ~ | |||
| glycine | 0.008 g | ~ | |||
| Glutamic acid | 0.254 g | ~ | |||
| Proline | 0.011 g | ~ | |||
| serine | 0.015 g | ~ | |||
| tyrosine | 0.007 g | ~ | |||
| Cysteine | 0.003 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.842 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.611 g | ~ | |||
| 18: 0 Stearin | 0.231 g | ~ | |||
| Monounsaturated fatty acids | 4.518 g | min 16.8 г | 26.9% | 12.1% | |
| 18: 1 Olein (omega-9) | 4.407 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.111 g | ~ | |||
| Polyunsaturated fatty acids | 3.852 g | from 11.2 to 20.6 | 34.4% | 15.5% | |
| 18: 2 Linoleic | 2.956 g | ~ | |||
| 18: 3 Linolenic | 0.896 g | ~ | |||
| Omega-3 fatty acids | 0.896 g | from 0.9 to 3.7 | 99.6% | 44.9% | |
| Omega-6 fatty acids | 2.956 g | from 4.7 to 16.8 | 62.9% | 28.3% |
The energy value is 222 kcal.
- cup = 260 g (577.2 kCal)
- serving (2 tbsp) = 30 g (66.6 kCal)
- tablespoon = 16 g (35.5 kCal)
Salad dressing, French, fat-free rich in vitamins and minerals such as: vitamin K – 14,8%, copper – 16%
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 222 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Salad dressing, French, low fat, calories, nutrients, useful properties Salad dressing, French, low fat