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Salad dressing, mayonnaise, 40 % 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 46 g 20 Estimated value.
Kilojoules 1675 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 406 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 40 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 6 g 20 Estimated value.
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 4.25 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 8.9 g 20 Estimated value.
C16:1 sum 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 11.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 23.4 g 20 Estimated value.
C18:2n-6 18.67 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 2.16 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 2.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 18.71 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 38 mg 20 Estimated value.
Carbohydrate, glycemic 10.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Starch 1.4 g 20 Estimated value.
Mono+Di saccharides 9.1 g 20 Estimated value.
Sugar, added 2.1 g 20 Estimated value.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 1 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 1.8 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 24 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 24 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Beta-carotene 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin D 0.1 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 2.5 alfa-TE 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Thiamin 0.02 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.03 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.02 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folate 7 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin B12 0.2 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 5 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 700 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 142 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Magnesium 5 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Zinc 0.1 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Selenium 0 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.05 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 17 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Iodine 3.4 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