Dressing, French, regular fat, commercial
The majority of nutrients including proximates, vitamins, minerals and fatty acids were derived from a composite sample of six purchases of french dressing including two brands (4x Kraft & 2x No Frills) purchased in Adelaide in 1990 (AGAL 1990). Cholesterol was imputed based on international literature. Note high sum of proximates - data should be used with caution.
Condiments
| Name | Value (g) |
|---|---|
| Dietry Fibre | |
| Energy | |
| Omega-6 | 13.81 |
| Omega-3 | 0.64 |
| Protein | 0.64 |
| Total Fat | 23.8 |
| Total Fructose | 5.35 |
| Name | Value (g) |
|---|---|
| Fructose | 5.3 |
| Glucose | 6 |
| Sucrose | 0.1 |
| Maltose | 0 |
| Lactose | 0 |
Condiments
Dressings, Pastes and Sauces
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