Dressing, Creamy French
Calories from fat: 110 (17% DV)
Statistics:
-
- Health Value:
1 / 5
- - Comments: 0
- - Views: 315
- - Calories: 130
- - Calories from fat: 110 cal
- - Protein: 0g
Nutrition Facts
One Serving size: 2 tbsp
Nutrition |
per serving |
DV |
Protein
|
0g |
0% |
Calories
|
130 cal |
8% |
Calories from Fat
|
110 cal |
17% |
Total Fat
|
12g |
19% |
Saturated Fat
|
2g |
12% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
6g |
3% |
Sodium
|
0.28g |
12% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
0g |
0% |
Sugars
|
6g |
14% |
Added Sugars
|
3g |
12% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0g |
0% |
Top 10 diets with Dressing, Creamy French
Ingredients
Soybean Oil, Water, Sugar, Vinegar, Salt. Contains Less than 2% of Nonfat Milk, Paprika, Xanthan Gum, Potassium Sorbate and Sodium Benzoate (Preservatives), Calcium Disodium EDTA (to Protect Flavor), Polysorbate 60, Garlic (Dehydrated), Propylene Glycol Alginate, Yellow 6, Yellow 5, Natural Flavors.
F. A. Q.
What is inside Dressing, Creamy French?
Ingredients list: Soybean Oil, Water, Sugar, Vinegar, Salt. Contains Less than two % of Nonfat Milk, Paprika, Xanthan Gum, Potassium Sorbate and Sodium Benzoate (Preservatives), Calcium Disodium EDTA (to Protect Flavor), Polysorbate sixty , Garlic (Dehydrated), Propylene Glycol Alginate, Yellow 6, Yellow 5, Natural Flavors.
What is one serving of Dressing, Creamy French?
One serving size of Dressing, Creamy French is two tbsp.
Can I burn fat with Dressing, Creamy French?
Of course, it's possible if you eat no more than eleven servings a day.
What is bad in Dressing, Creamy French?
Nothing.
What good ingredients are in Dressing, Creamy French?
Dressing, Creamy French ingredients: cholesterol.
How many sugar contains in one serving of Dressing, Creamy French?
2 tbsp contains 6 grams of sugar, it’s 14% of your daily value.
What is the daily value of calories I can get from 1 serving of Dressing, Creamy French?
You can get 8% of your DV from one serving of Dressing, Creamy French.
Comments: