Salad dressing, mayonnaise, 40 % fat
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 46 | g | 20 | Estimated value. |
Kilojoules | 1675 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 406 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 40 | g | 102 | Data from the industry to the Food Composition Table 2001, unspecified. |
Saturated fatty acids | 6 | g | 20 | Estimated value. |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 4.25 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 1.37 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 20 | Estimated value. |
Cis-mono unsaturated fatty acids | 8.9 | g | 20 | Estimated value. |
C16:1 sum | 0.08 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 11.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 23.4 | g | 20 | Estimated value. |
C18:2n-6 | 18.67 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 2.16 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.03 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 2.24 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 18.71 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 38 | mg | 20 | Estimated value. |
Carbohydrate, glycemic | 10.5 | g | 102 | Data from the industry to the Food Composition Table 2001, unspecified. |
Starch | 1.4 | g | 20 | Estimated value. |
Mono+Di saccharides | 9.1 | g | 20 | Estimated value. |
Sugar, added | 2.1 | g | 20 | Estimated value. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 1 | g | 102 | Data from the industry to the Food Composition Table 2001, unspecified. |
Salt | 1.8 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 24 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 24 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Beta-carotene | 0 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Vitamin D | 0.1 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin E | 2.5 | alfa-TE | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Thiamin | 0.02 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Riboflavin | 0.03 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Niacin | 0 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Vitamin B6 | 0.02 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 7 | µg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Vitamin B12 | 0.2 | µg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 5 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Iron | 0.3 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Sodium | 700 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Potassium | 142 | mg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Magnesium | 5 | mg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Zinc | 0.1 | mg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Selenium | 0 | µg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Copper | 0.05 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 17 | mg | 400e | Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall |
Iodine | 3.4 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
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 |
H0151 | Spice or herb added |
H0158 | Sucrose added |
H0185 | Egg yolk added |
H0368 | Stabilizer added |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0214 | Bottle |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |
Foods in Mayonnaise, dressing etc
- Salad dressing, mayonnaise, 40 % fat
- Salad dressing, no fat
- Mayonnaise, low-fat, 25 % fat
- Crabstick salad, mayonnaise salad, 25 % fat
- Mustard sauce
- Salad dressing, mayonnaise, 15 % fat
- Salad dressing, mayonnaise, 30 % fat
- Salad dressing, mayonnaise, 55 % fat
- Salad dressing, oil and vinegar, French
- Waldorf salad, with apples, celery, mayonnaise and whipped cream
- Beetroot salad, mayonnaise salad, 30 % fat
- Egg salad, mayonnaise salad, 37 % fat
- Aioli
- Mayonnaise, full fat, 80 % fat
- Mayonnaise, fat reduced, 50 % fat
- Mayonnaise, fat reduced, 40 % fat
- Remoulade
- Mayonnaise salad, with cheese
- Italian salad, mayonnaise salad, 37 % fat
- Shrimp salad, mayonnaise salad, 35 % fat
- Cheddar cheese sauce
- Dressing for Caesar salad
- Butter sauce, Sandefjordsmør
- Mayonnaise salad, with shrimps and crawfish, Skagenrøre
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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