Ir al contenido principal

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

Energía

67 kcal

Energía

282 kJ

Grasa

1.2g

Carbohydrate

14g

of which sugars

10g

Proteína

0.8g

Sal

2.9g

Alcohol

0g

Agua

80g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamina B12

0µg

Ácido fólico

Trace

Sodio

1170mg

Other types of dressing

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente