Salad dressing, french dressing, reduced fat, without salt
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 |
|---|---|---|---|
| 54280 | Water | ||
| 15660 | Significant | Glucose (dextrose) | |
| 13460 | Total lipid (fat) | ||
| 12490 | Fructose | ||
| 5753 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 3859 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 2400 | ASH, TOTAL | ||
| 1170 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 1100 | Fiber, total dietary | ||
| 860 | Starch | ||
| 798 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 580 | Protein | ||
| 301 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 290 | Maltose | ||
| 145 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
| 107 | Potassium, K | ||
| 16 | Phosphorus, P | ||
| 11 | Calcium, Ca | ||
| 8 | Magnesium, Mg | ||
| 2.53 | Lycopene | ||
| 0.87 | Iron, Fe | ||
| 0.467 | Niacin | ||
| 0.289 | Carotene, beta | ||
| 0.2 | Zinc, Zn | ||
| 0.16 | Copper, Cu | ||
| 0.11 | Manganese, Mn | ||
| 0.07 | Cryptoxanthin, beta | ||
| 0.055 | Vitamin B-6 | ||
| 0.052 | Riboflavin | ||
| 0.024 | Thiamin |