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Salad dressing, mayonnaise, 15 % fat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 67 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 768 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 185 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 13.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 6.69 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 3.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.51 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 3.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 14.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 14.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 13.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 1.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 33 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 25 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 99 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 4.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 10 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 844 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 86 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 39 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0276 Dressing for food (US CFR)
A0859 Dressing, mayonnaise (EUROFIR)
B0001 Food source not known
C0001 Part of plant or animal not known
E0102 Liquid, high viscosity
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0151 Spice or herb added
H0185 Egg yolk added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups