Salad dressing, italian dressing, commercial, regular

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
63400 Water
21120 Total lipid (fat)
12120 Carbohydrate
10770 Sugars, total
10748 Fatty acids, total polyunsaturated
9243 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
9177 Significant FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
5820 Fructose
5638 Fatty acids, total monounsaturated
5484 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5476 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
4430 Glucose (dextrose)
2950 ASH, TOTAL
2948 Fatty acids, total saturated
1849 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1489 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
1434 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
993 Sodium, Na
720 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
530 Sucrose
410 Protein
113 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
102 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
93 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
84 Potassium, K
68 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
61 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
55 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
55 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
22 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
22 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
22 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
16 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
15 Phosphorus, P
14.11 Significant Tocopherol, gamma
13 Calcium, Ca
13 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
11 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
10 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
9 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
9 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
8 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
7 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
5 Magnesium, Mg
5 FATTY ACIDS, MONOUNSATURATED, 22:1t, DOCOSENOIC (Erucic acid,Brassidic acid)
4 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
3.92 Significant Tocopherol, delta
3 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2.6 Choline, total
2.19 Vitamin E (alpha-tocopherol)
1 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
0.4 Vitamin C
0.26 Iron, Fe
0.2 Tocopherol, beta
0.131 Niacin
0.07 Zinc, Zn
0.064 Vitamin B-6
0.056 Vitamin K (phylloquinone)
0.031 Manganese, Mn
0.021 Carotene, beta
0.02 Thiamin
0.019 Copper, Cu
0.016 Lycopene
0.002 Cryptoxanthin, beta
0.002 Selenium, Se

Sources, terms of use and Acknowledgements
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