Dressing & Marinade, Italian
Calories from fat: 150 (23% DV)
Statistics:
-
- Health Value:
2 / 5
- - Comments: 0
- - Views: 269
- - Calories: 150
- - Calories from fat: 150 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 2 tbsp
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
150 cal |
9% |
Calories from Fat
|
150 cal |
23% |
Total Fat
|
16g |
25% |
Saturated Fat
|
2.5g |
15% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
1g |
0% |
Sodium
|
0.45g |
20% |
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 & Marinade
Ingredients
Vegetable Oil (Soybean and/or Canola), Vinegar (Cider, Distilled), Water, Salt, Contains 2% or Less of: Garlic (Dried), Monosodium Glutamate, Onion (Dried), Disodium Inosinate and Disodium Guanylate, Xanthan Gum, Calcium Disodium EDTA to protect Quality, Beta Carotene.
F. A. Q.
What is one serving of Dressing & Marinade, Italian?
Serving of Dressing & Marinade, Italian is two tbsp.
What is inside Dressing & Marinade, Italian?
Ingredients list: Vegetable Oil (Soybean and/or Canola), Vinegar (Cider, Distilled), Water, Salt, Contains two % or Less of: Garlic (Dried), Monosodium Glutamate, Onion (Dried), Disodium Inosinate and Disodium Guanylate, Xanthan Gum, Calcium Disodium EDTA to protect Quality, Beta Carotene.
What good ingredients are in Dressing & Marinade, Italian?
Dressing & Marinade, Italian contains cholesterol, sugars, added sugars.
Can I lose weight with Dressing & Marinade, Italian?
Of course, you can if you consume no more than ten serving sizes per day.
What's bad in Dressing & Marinade, Italian?
Nothing.
How many sugar contains in one serving of Dressing & Marinade, Italian?
Dressing & Marinade, Italian doesn't contain sugar.
What is the daily value of calories I can get from 1 serving of Dressing & Marinade, Italian?
You can get 9% of your DV from one serving of Dressing & Marinade, Italian.
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