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BLUE CHEESE DRESSING, BLUE CHEESE

Salad Dressing & Mayonnaise Whole Foods Market, Inc. Branded
267 Calories
0g Protein
6.7g Carbs
26.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 267
% Daily Value*
Total Fat 26.7g 34%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 833mg 36%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0g 0%
Total Sugars 3.3g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 0g 0%
Carbs 6.7g 20%
Fat 26.7g 80%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0 MG 0%
Potassium, K 0 MG 0%
Sodium, Na 833 MG 36%

Nutrition Highlights

  • Good source of Sodium, Na (36% DV).

About BLUE CHEESE DRESSING, BLUE CHEESE

BLUE CHEESE DRESSING, BLUE CHEESE is a calorie-dense food with 267 calories per 100-gram serving. Its primary macronutrient source is fat, providing 0g of protein, 6.7g of carbohydrates, and 26.7g of fat. This food belongs to the Salad Dressing & Mayonnaise category.

Ingredients

WATER, ORGANIC EXPELLER PRESSED SOYBEAN OIL, ORGANIC DISTILLED WHITE VINEGAR, ORGANIC BLUE CHEESE (CULTURED PASTEURIZED ORGANIC MILK, SALT, MICROBIAL ENZYMES, PENICILLUM ROQUEFORTI), ORGANIC CANE SUGAR, SALT, ORGANIC EGG YOLKS, ORGANIC CORNSTARCH, ORGANIC DRIED ONION, ORGANIC GARLIC POWDER, XANTHAN GUM, ORGANIC GROUND MUSTARD SEED, ORGANIC YEAST POWDER, ORGANIC NATURAL FLAVOR, ORGANIC BLACK PEPPER, ORGANIC DRIED PARSLEY.

Dietary Information

Notable micronutrients in BLUE CHEESE DRESSING, BLUE CHEESE include Sodium, Na (36% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 267 calories per 100 grams, BLUE CHEESE DRESSING, BLUE CHEESE gets 0% of its calories from protein, 10% from carbohydrates, and 90% from fat. This is moderately high, similar to many cooked grains and dairy products.

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