Saltie Public Food Database

Light Blue Cheese Dressing

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Brand Wish-bone
UPC Code 041000012006
Data Source USDA

Nutrition Facts

Package Weight 16 fl oz/473 mL
Serving Sizes 2 tbsp (30ml)
tbsp
Calories 70
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 280mg 12%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2 tbsp of Light Blue Cheese Dressing are 12% in carbs, 82% in fat, and 6% in protein.

carbs: 12%
fat: 82%
protein: 6%

Carbs to Weight Ratio

The carbs to weight ratio of Light Blue Cheese Dressing is 7%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Light Blue Cheese Dressing is estimated to be 70%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Water, Soybean Oil, Distilled Vinegar, Blue Cheese Chunks [Water, Aged Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Palm Oil, Sodium And Calcium Caseinates, Salt, Lactic Acid, Cellulose Gum, Sodium Phosphate, Potassium Sorbate (Preservative), Xanthan Gum And Locust Bean Gum], Modified Corn Starch, Corn Syrup, Contains 2% Or Less Of Each Of The Following: Sweet Cream Buttermilk Powder, Cultured Buttermilk, Salt, Sugar, Hydrolyzed Vegetable Protein (Corn), Garlic Powder, Xanthan Gum, Phosphoric Acid, Yeast Extract, Color Added, Sorbic Acid And Sodium Benzoate And Calcium Disodium Edta (Used To Protect Quality), Polysorbate 60, Propylene Glycol Alginate, Spice, Natural Flavor, Dl Alpha Tocopheryl Acetate (Vitamin E).

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