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 | 419 kCal | 1684 kCal | 24.9% | 5.9% | 402 g |
| Proteins | 0.87 g | 76 g | 1.1% | 0.3% | 8736 g |
| Fats | 39.07 g | 56 g | 69.8% | 16.7% | 143 g |
| Carbohydrates | 16.39 g | 219 g | 7.5% | 1.8% | 1336 g |
| Alimentary fiber | 2.4 g | 20 g | 12% | 2.9% | 833 g |
| Water | 39.34 g | 2273 g | 1.7% | 0.4% | 5778 g |
| Ash | 1.92 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 23 μg | 900 μg | 2.6% | 0.6% | 3913 g |
| beta Carotene | 0.232 mg | 5 mg | 4.6% | 1.1% | 2155 g |
| beta Cryptoxanthin | 92 μg | ~ | |||
| Lycopene | 373 μg | ~ | |||
| Vitamin B1, thiamine | 0.038 mg | 1.5 mg | 2.5% | 0.6% | 3947 g |
| Vitamin B2, riboflavin | 0.063 mg | 1.8 mg | 3.5% | 0.8% | 2857 g |
| Vitamin B4, choline | 4.6 mg | 500 mg | 0.9% | 0.2% | 10870 g |
| Vitamin B6, pyridoxine | 0.043 mg | 2 mg | 2.2% | 0.5% | 4651 g |
| Vitamin B12, cobalamin | 0.14 μg | 3 μg | 4.7% | 1.1% | 2143 g |
| Vitamin E, alpha tocopherol, TE | 5 mg | 15 mg | 33.3% | 7.9% | 300 g |
| Vitamin K, phylloquinone | 121.4 μg | 120 μg | 101.2% | 24.2% | 99 g |
| Vitamin PP, NE | 0.234 mg | 20 mg | 1.2% | 0.3% | 8547 g |
| Betaine | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 108 mg | 2500 mg | 4.3% | 1% | 2315 g |
| Calcium, Ca | 27 mg | 1000 mg | 2.7% | 0.6% | 3704 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 0.4% | 5714 g |
| Sodium, Na | 661 mg | 1300 mg | 50.8% | 12.1% | 197 g |
| Sulfur, S | 8.7 mg | 1000 mg | 0.9% | 0.2% | 11494 g |
| Phosphorus, P | 25 mg | 800 mg | 3.1% | 0.7% | 3200 g |
| Trace Elements | |||||
| Iron, Fe | 0.32 mg | 18 mg | 1.8% | 0.4% | 5625 g |
| Manganese, Mn | 0.038 mg | 2 mg | 1.9% | 0.5% | 5263 g |
| Copper, Cu | 20 μg | 1000 μg | 2% | 0.5% | 5000 g |
| Zinc, Zn | 0.12 mg | 12 mg | 1% | 0.2% | 10000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 17.43 g | max 100 г | |||
| Glucose (dextrose) | 6.56 g | ~ | |||
| lactose | 0.73 g | ~ | |||
| sucrose | 4 g | ~ | |||
| fructose | 6.15 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.081 g | max 1.9 г | |||
| monounsaturated trans fats | 0.018 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.093 g | max 18.7 г | |||
| 4: 0 Oily | 0.016 g | ~ | |||
| 8: 0 Caprylic | 0.002 g | ~ | |||
| 10: 0 Capric | 0.002 g | ~ | |||
| 12: 0 Lauric | 0.004 g | ~ | |||
| 14: 0 Myristic | 0.029 g | ~ | |||
| 15: 0 Pentadecanoic | 0.006 g | ~ | |||
| 16: 0 Palmitic | 4.079 g | ~ | |||
| 17: 0 Margarine | 0.034 g | ~ | |||
| 18: 0 Stearin | 1.624 g | ~ | |||
| 20: 0 Arachinic | 0.124 g | ~ | |||
| 22: 0 Begenic | 0.127 g | ~ | |||
| 24: 0 Lignoceric | 0.046 g | ~ | |||
| Monounsaturated fatty acids | 8.91 g | min 16.8 г | 53% | 12.6% | |
| 16: 1 Palmitoleic | 0.031 g | ~ | |||
| 16: 1 cis | 0.031 g | ~ | |||
| 17: 1 Heptadecene | 0.018 g | ~ | |||
| 18: 1 Olein (omega-9) | 8.619 g | ~ | |||
| 18: 1 cis | 8.603 g | ~ | |||
| 18: 1 trans | 0.017 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.19 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.049 g | ~ | |||
| 22: 1 cis | 0.047 g | ~ | |||
| 22: 1 trans | 0.001 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 22.952 g | from 11.2 to 20.6 | 111.4% | 26.6% | |
| 18: 2 Linoleic | 20.041 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.063 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 19.954 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.024 g | ~ | |||
| 18: 3 Linolenic | 2.88 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 2.782 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.098 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.016 g | ~ | |||
| 20: 3 Eicosatriene | 0.001 g | ~ | |||
| 20: 3 Omega-6 | 0.001 g | ~ | |||
| 20: 4 Arachidonic | 0.014 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.001 g | ~ | |||
| Omega-3 fatty acids | 2.783 g | from 0.9 to 3.7 | 100% | 23.9% | |
| Omega-6 fatty acids | 20.083 g | from 4.7 to 16.8 | 119.5% | 28.5% |
The energy value is 419 kcal.
- cup = 250 g (1047.5 kCal)
- tbsp = 16 g (67 kCal)
- individual (packet) = 12.3 g (51.5 kcal)
Salad dressing, French, purchased rich in vitamins and minerals such as: vitamin E – 33,3%, vitamin K – 101,2%
- 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.
Tags: calorie content 419 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Salad dressing, French, purchased, calories, nutrients, useful properties Salad dressing, French, purchased