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Salad dressing, mayonnaise, 55 % fat

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 38 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2136 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 518 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 54 g 93 KBS (2019), University of Oslo
Saturated fatty acids 8 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0 g 93 KBS (2019), University of Oslo
C14:0 0.01 g 93 KBS (2019), University of Oslo
C16:0 5.96 g 93 KBS (2019), University of Oslo
C18:0 1.89 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids 0 g 93 KBS (2019), University of Oslo
Cis-mono unsaturated fatty acids 10.9 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0.13 g 93 KBS (2019), University of Oslo
C18:1 sum 12.84 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 30.3 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 24.96 g 93 KBS (2019), University of Oslo
C18:3n-3 2.69 g 93 KBS (2019), University of Oslo
C20:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-6 0.01 g 93 KBS (2019), University of Oslo
C20:4n-3 0 g 93 KBS (2019), University of Oslo
C20:4n-6 0.06 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0.07 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 2.81 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 25.03 g 93 KBS (2019), University of Oslo
Cholesterol 51 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 4.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.6 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 3.6 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 3.6 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 93 KBS (2019), University of Oslo
Protein 3.9 g 93 KBS (2019), University of Oslo
Salt 1.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 24 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 24 µg 93 KBS (2019), University of Oslo
Beta-carotene 0 µg 93 KBS (2019), University of Oslo
Vitamin D 0.1 µg 93 KBS (2019), University of Oslo
Vitamin E 3.7 mg-ATE 93 KBS (2019), University of Oslo
Thiamin 0.01 mg 93 KBS (2019), University of Oslo
Riboflavin 0.03 mg 93 KBS (2019), University of Oslo
Niacin 0 mg 93 KBS (2019), University of Oslo
Vitamin B6 0.08 mg 93 KBS (2019), University of Oslo
Folate 10 µg 93 KBS (2019), University of Oslo
Vitamin B12 0.8 µg 93 KBS (2019), University of Oslo
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 11 mg 93 KBS (2019), University of Oslo
Iron 0.2 mg 93 KBS (2019), University of Oslo
Sodium 700 mg 93 KBS (2019), University of Oslo
Potassium 142 mg 93 KBS (2019), University of Oslo
Magnesium 7 mg 93 KBS (2019), University of Oslo
Zinc 0.2 mg 93 KBS (2019), University of Oslo
Selenium 1 µg 93 KBS (2019), University of Oslo
Copper 0.05 mg 93 KBS (2019), University of Oslo
Phosphorus 35 mg 93 KBS (2019), University of Oslo
Iodine 3 µg 93 KBS (2019), University of Oslo

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
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

Food Groups