Salad dressing, mayonnaise, with olive oil, reduced fat
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 |
|---|---|---|---|
| 2050 | ASH, TOTAL | ||
| 370 | Protein | ||
| 69 | FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid) | ||
| 65 | FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid) | ||
| 31 | Potassium, K | ||
| 24 | FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid) | ||
| 20 | FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid) | ||
| 16 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 15 | Phosphorus, P | ||
| 5 | FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid) | ||
| 2.19 | Vitamin E (alpha-tocopherol) | ||
| 2 | Magnesium, Mg | ||
| 0.07 | Zinc, Zn | ||
| 0.058 | Pantothenic acid | ||
| 0.053700000000000005 | Vitamin K (phylloquinone) | ||
| 0.03 | Carotene, beta | ||
| 0.027 | Lutein + zeaxanthin | ||
| 0.019 | Copper, Cu | ||
| 0.01 | Niacin | ||
| 0.008 | Thiamin | ||
| 0.007 | Manganese, Mn | ||
| 0.005 | Retinol | ||
| 0.003 | Cryptoxanthin, beta | ||
| 0.002 | Vitamin B-6 |