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ITALIAN DRESSING

Salad Dressing & Mayonnaise Pellicano Specialty Food Distributors Branded
48 Calories
0g Protein
0g Carbs
4.8g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 48
% Daily Value*
Total Fat 4.8g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 968mg 42%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 3.2g
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 0g 0%
Fat 4.8g 100%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0 MG 0%
Sodium, Na 968 MG 42%

Nutrition Highlights

  • Very low in calories (48 kcal per 100g), suitable for weight management.
  • Good source of Sodium, Na (42% DV).

About ITALIAN DRESSING

ITALIAN DRESSING is a low-calorie food with 48 calories per 100-gram serving. Its primary macronutrient source is fat, providing 0g of protein, 0g of carbohydrates, and 4.8g of fat. This food belongs to the Salad Dressing & Mayonnaise category.

Ingredients

WATER, DISTILLED VINEGAR, VEGETABLE OIL (SOY AND/OR CANOLA OIL), SUGAR, SALT, GARLIC, ONION, XANTHAN GUM, RED BELL PEPPER, POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES, SPICE EXTRACTIVE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR, CARAMEL COLOR.

Dietary Information

ITALIAN DRESSING is considered low-carb and keto-friendly, very low in calories, making it a suitable choice for various dietary plans.

Notable micronutrients in ITALIAN DRESSING include Sodium, Na (42% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 48 calories per 100 grams, ITALIAN DRESSING gets 0% of its calories from protein, 0% from carbohydrates, and 91% from fat. This is lower than most foods and comparable to fruits and vegetables.

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