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Dressing, thousand island, reduced calorie

Thousand island dressing is a sauce used with salads and other foods. The form described here is reduced-calorie dressing. It mainly provides fat and carbohydrate, with little protein. Per 100g, it contains 15g of fat, 15g of carbohydrate, all of which is sugars, and 1.5g of salt. Its energy content is 810 kJ per 100g.

Fat and carbohydrate provide energy for the body. Reduced-calorie labelling does not mean that a dressing is low in salt or sugars. The amounts of salt, sugars and energy are relevant for people monitoring these in their diet, and the amount consumed depends on how much dressing is used. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

195 kcal

Energía

810 kJ

Grasa

15g

Carbohydrate

15g

of which sugars

15g

Proteína

0.7g

Sal

1.5g

Alcohol

0g

Agua

66g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina C

Trace

Vitamina B12

Trace

Sodio

600mg

Other types of dressing

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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, blue cheese

368 kcal

2g

36g

1.3g

Dressing, French

335 kcal

0.3g

32g

0.5g

Dressing, French, fat free

33 kcal

0.1g

Trace

0.5g

Dressing, low fat, assorted flavours

71 kcal

1.6g

3.3g

–

Dressing, 'fat free', assorted flavours

67 kcal

0.8g

1.2g

–

About these figures

Values are per 100g of the food as described (8 samples, 3 brands). "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These figures come from an older part of the dataset that is no longer updated.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: LFRA, Nutrient analysis of miscellaneous foods, 1992.

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