Salad dressing, mayonnaise, regular
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 0 MG | 0% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.0 MG | 0% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 34.2 MG | 6% | |
| Vitamin B-12 | 0.1 UG | 5% | |
| Vitamin A, RAE | 16 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 3.3 MG | 22% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 163 UG | 136% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 1 MG | 0% | |
| Phosphorus, P | 21 MG | 2% | |
| Potassium, K | 20 MG | 0% | |
| Sodium, Na | 635 MG | 28% | |
| Zinc, Zn | 0.2 MG | 1% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.3 UG | 4% |
Nutrition Highlights
- Good source of Sodium, Na (28% DV).
- Good source of Vitamin E (alpha-tocopherol) (22% DV).
- Rich source of Vitamin K (phylloquinone) (136% of Daily Value per 100g).
About Salad dressing, mayonnaise, regular
This creamy condiment is a staple in many kitchens, prized for its rich texture and ability to enhance flavors. Made primarily from oil, egg yolks, and vinegar or lemon juice, it has a smooth, spreadable consistency that works well as a base for various sauces and dips. Its high fat content gives it a luxurious mouthfeel, making it a popular choice for sandwiches, salads, and cold dishes.
Nutritionally, this dressing is energy-dense, providing a significant amount of calories from fats, most of which are unsaturated. While it contains minimal protein and carbohydrates, it can contribute to the absorption of fat-soluble vitamins when paired with vegetables. However, due to its high caloric density, portion control is important for those monitoring their intake. It’s commonly used as a binder in dishes like potato salad or coleslaw, as a spread on sandwiches, or as a base for creamy dressings when mixed with herbs and spices. For a lighter option, it can be blended with yogurt or mustard to reduce overall fat content while maintaining flavor.
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