تخطي إلى المحتوى الرئيسي

Dressing, 'fat free', assorted flavours

This entry describes assorted flavours of dressing labelled fat free, based on samples from the same brand. It mainly provides carbohydrate, with smaller amounts of fat and protein. Per 100g, it contains 14g of carbohydrate, including 10g of sugars, alongside 1.2g of fat and 2.9g of salt.

Carbohydrate provides energy for the body. A fat free label does not mean that a dressing is low in sugar or salt. The salt content is worth noting for people monitoring their salt intake, while sugars contribute to overall energy intake. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

67 kcal

Energy

282 kJ

الدهون

1.2g

Carbohydrate

14g

of which sugars

10g

البروتين

0.8g

ملح

2.9g

الكحول

0g

Water

80g

الكوليسترول

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

فيتامين د

0µg

فيتامين C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamin B12

0µg

Folate

Trace

الصوديوم

1170mg

Other types of dressing

طعام

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dressing, low fat, assorted flavours

71 kcal

1.6g

3.3g

–

Dressing, French, fat free

33 kcal

0.1g

Trace

0.5g

Dressing, blue cheese

368 kcal

2g

36g

1.3g

Dressing, French

335 kcal

0.3g

32g

0.5g

Dressing, thousand island

210 kcal

0.7g

16g

0.4g

Dressing, French, homemade

680 kcal

0.1g

75g

0g

Dressing, oil and lemon, homemade

652 kcal

0.1g

72g

0.1g

Dressing, yogurt, homemade

72 kcal

5.3g

2.7g

0.1g

Dressing, thousand island, reduced calorie

195 kcal

0.7g

15g

–

About these figures

Values are per 100g of the food as described (9 samples of the same brand (Kraft)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: RHM Technology, Nutrient analysis of selected foods, 1995.

قراءة إضافية ومراجع

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

تاريخ المقال

تمت كتابة المعلومات على هذه الصفحة ومراجعتها من قبل أطباء مؤهلين.
  • 4 Nov 2026 | أحدث إصدار
  • 3 Nov 2026 | نُشر في الأصل