Dressing, Italian
Calories from fat: 15 (2% DV)
Statistics:
-
- Health Value:
3 / 5
- - Comments: 0
- - Views: 231
- - Calories: 20
- - Calories from fat: 15 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 2 tbsp
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
20 cal |
1% |
Calories from Fat
|
15 cal |
2% |
Total Fat
|
2g |
3% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
0g |
0% |
Sodium
|
0.4g |
17% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
(good)
|
0g |
0% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0g |
0% |
Top 10 diets with Dressing, Italian
Ingredients
Triple Filtered Water, Apple Cider Vinegar, Soybean Oil, Salt, White Distilled Vinegar, Minced Garlic, Minced Onion, Red Bell Pepper, Lemon Juice, White Pepper, Natural Spices and Herbs, Xanthan Gum, Propylene Glycol Alginate, Sucralose, EDTA, Beta Carotene, Sodium Benzoate (to Preserve Freshness).
F. A. Q.
What is in this product?
Ingredients list: Triple Filtered Water, Apple Cider Vinegar, Soybean Oil, Salt, White Distilled Vinegar, Minced Garlic, Minced Onion, Red Bell Pepper, Lemon Juice, White Pepper, Natural Spices and Herbs, Xanthan Gum, Propylene Glycol Alginate, Sucralose, EDTA, Beta Carotene, Sodium Benzoate (to Preserve Freshness).
Any good ingredients are in Dressing, Italian?
Dressing, Italian contains saturated fat, cholesterol, sugars, added sugars.
What is one serving size?
Serving of Dressing, Italian is 2 tbsp.
Can I burn fat with this product?
Yes, it's possible if you consume no more than twenty servings a day.
What is bad in Dressing, Italian?
Nothing. Dressing, Italian contains only good ingredients such as: added sugars, sugars, cholesterol, saturated fat.
How many sugar contains in one serving of Dressing, Italian?
Dressing, Italian doesn't contain sugar.
What is the daily value of calories I can get from 1 serving of Dressing, Italian?
You can get 1% of your DV from one serving of Dressing, Italian.
Comments: