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 |