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Salad dressing, mayonnaise, 30 % 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 56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1223 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 295 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 26.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.3 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 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.77 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 13.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 13.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 7.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 6.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 1 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 0.03 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) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 1.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 6.67 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 103 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 12.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 12.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 12.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 1.6 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 44 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 43 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 17 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 8.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 13 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 849 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 27 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 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 58 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 5.8 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)
B1017 Oil-producing plant
C0190 Fat or oil
E0102 Liquid, high viscosity
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0151 Spice or herb added
H0158 Sucrose added
H0185 Egg yolk added
H0368 Stabilizer added
J0001 Preservation method not known
K0003 No packing medium used
M0214 Bottle
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups