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Caesar dressing

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 36 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2117 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 513 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 51.2 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.1 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.42 g MI0002 EuroFIR recipe calculation procedure
C16:0 5.1 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.63 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 31.5 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.42 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 30.08 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 8.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 6.73 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 1.82 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.07 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.12 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 2.22 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 6.83 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 122 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 4.9 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.4 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 4.5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 4 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 8.2 g MI0002 EuroFIR recipe calculation procedure
Salt 2 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 105 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 97 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 93 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 11.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.13 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.15 mg MI0002 EuroFIR recipe calculation procedure
Folate 20 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 2.8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 3 mg MI0002 EuroFIR recipe calculation procedure
Calcium 142 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 805 mg MI0002 EuroFIR recipe calculation procedure
Potassium 94 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 14 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 11 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.13 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 164 mg MI0002 EuroFIR recipe calculation procedure
Iodine 18 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0276 DRESSING FOR FOOD (US CFR)
A0859 DRESSING, MAYONNAISE (EUROFIR)
B1017 OIL-PRODUCING PLANT
C0190 FAT OR OIL
E0102 LIQUID, HIGH VISCOSITY
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0143 CHEESE ADDED
H0151 SPICE OR HERB ADDED
H0153 SEAFOOD ADDED
H0185 EGG YOLK ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups