Traditional Italian Dressing
Calories from fat: 70 (11% DV)
Statistics:
-
- Health Value:
2 / 5
- - Comments: 0
- - Views: 242
- - Calories: 80
- - Calories from fat: 70 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 2 tbsp (31g)
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
80 cal |
5% |
Calories from Fat
|
70 cal |
11% |
Total Fat
|
8g |
13% |
Saturated Fat
|
1g |
6% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
4g |
2% |
Sodium
|
0.43g |
19% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
|
3g |
7% |
Added Sugars
|
1.5g |
6% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0g |
0% |
Top 10 diets with Traditional Italian Dressing
Ingredients
Water, soybean oil, high fructose corn syrup, vinegar, salt, contains less than 2% of: dried garlic, dried onion, dried red bell peppers, xanthan gum, potassium sorbate, calcium disodium edta as preservatives, lemon juice concentrate, spices, caramel color, annatto (color).
F. A. Q.
What good ingredients are in Traditional Italian Dressing?
Traditional Italian Dressing contains cholesterol.
What is 1 serving of Traditional Italian Dressing?
Serving size of Traditional Italian Dressing is two tbsp (31g).
What is inside Traditional Italian Dressing?
Ingredients: water, soybean oil, high fructose corn syrup, vinegar, salt, contains less than two % of: dried garlic, dried onion, dried red bell peppers, xanthan gum, potassium sorbate, calcium disodium edta as preservatives, lemon juice concentrate, spices, caramel color, annatto (color).
Can I lose weight with Traditional Italian Dressing?
Of course, you can if you consume no more than 18 serving sizes a day.
What's bad in Traditional Italian Dressing?
Nothing.
How many sugar contains in one serving of Traditional Italian Dressing?
2 tbsp (31g) contains 3 grams of sugar, it’s 7% of your daily value.
What is the daily value of calories I can get from 1 serving of Traditional Italian Dressing?
You can get 5% of your DV from one serving of Traditional Italian Dressing.
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