Food content table for

DRESSINGS, SAUCES, SWEETENERS

including Salsas, Jellies,
Syrups, Condiments

(sugarS, total carbS,
fiber, net carbS,
fatS, proteinS, water ---
in GRAMs and PERCENTs)
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This Food-Content of DRESSINGS-SAUCES-SWEETENERS page

! Note !
More data may be added in tables below
and improved data may be added ---
if/when I re-visit this page.


TABLES BELOW:
(Skip Introduction)

DRESSINGS(Salad)       SAUCES(Salsas)       SAUCES(non-Salsa)

JELLIES       SYRUPS       SWEETENERS(other)

MoreDataSources       BottomOfPage

INTRODUCTION :

Below are tables of "nutrition facts" for dressings-sauces-sweeteners-etc
(i.e. flavor enhancers) :

  • dressings - salad
  • sauces - salsas [to be filled in]
  • sauces - non-salsa (such as steak sauces) [to be filled in]
  • sweeteners - jellies, jams, preserves [to be filled in]
  • sweeteners - syrups [to be filled in]
  • sweeteners - other [to be filled in]

The table data, in any row, below, comes from one of three sources.

  1. Actual "Nutrition Facts" labels from food packaging. These labels do not contain water content data, and frequently the data is imprecise.

  2. A gram counter book - "Dr. Atkins' New Carbohydrate Gram Counter" --- which, like essentially all gram-counter books, does not contain data on sugarS-content nor on water-content.

  3. The web site www.nutritiondata.com --- which (in 2006) contained suitably precise data on sugar-content and water-content, as well as the usual "Nutrition Facts" data.

    In fact, it contained data on types of sugars, fats, and proteins in each food.

In the tables, the numbers between less-than and greater-than signs --- namely <1>, <2>, <3> --- are used after the 'Product Name' (in the 1st column of the table) to indicate the source of the data in the row.

"Reference 2" (or "ref. 2" or "<2>") below refers to the book "Dr. Atkins' New Carbohydrate Gram Counter".

The last five columns in these tables (percent fiber, net-carbs, fats, proteins, moisture) add up to about 100% in most cases.

Since data on water content is not in "Nutrition Facts" labels nor in most gram counter books, some rows of the table do not have data on water-content (moisture).

(The percent-sugarS is included in the percent-net-carbs --- so do NOT include sugarS-percent if you are adding up the percentages to get an estimate of solids-content versus water-content.)


NOTE on UNIQUENESS of these TABLES :

These tables differ from tables in essentially all "gram counter" books in several ways.

  • Serving sizes are shown in grams --- rather than cups, tablespoons, piece-count, etc.

  • This allows for computation of PERCENT-content ("intensity") of the basic nutrients of food labels --- sugarS, fiber, net-carbs, fats, proteins.

    This, in turn, allows us to better compare foods and food-groups for their relative contribution of these nutrients.

    In other words, by using percentages, we get rid of the variablity due to different serving sizes.

  • Many gram-counter books present only two or three of the five "Nutrition Facts" components --- sugarS, fiber, net-carbs (carbs-minus-fiber-carbs), fats, proteins.

  • These tables show both sugars and net-carbs. This allows you to see how much of the net-carbs is due to sugars.

  • Water (moisture) content is presented.

  • We can use this data to "take the water out the picture" --- that is, we can calculate the percent of sugar/fiber/net-carbs/fats/proteins based on the dry weight of the food.

    This would REALLY "normalize" the data and provide for "apples to apples" comparisons, so to speak, of different foods and food groups.

The PERCENT-content data of these tables (and the observations made based upon those percentages) distinguish this site from the www.nutritiondata.com site.


NOTE on nutrition in
DRESSINGS, SAUCES, etc:

Most dressings, sauces, and salsas have a surprising amount of sugar in them. Read the "Ingredients" and "Nutrition Facts" on the labels before buying.

If high-fructose-corn-syrup or sugar (or sucrose or dextrose or maltodextrin ...) is among the first 3 ingredients, look for another brand.

And the "low fat" ones bear special watching. Often the fat has been replaced by sugars, since the taste is quite bland without some fats.

Apparently the manufacturers are not aware of what they used to teach in physical education classes back in the 1950's.

Namely, the body (the liver) is perfectly capable of converting sugars and starches (which are chains of sugar molecules) into fat.

I say this facetiously. Of course they are aware that sugar and corn syrup are converted to fat.

It's just that it is 'unfortunate' that they are more concerned with selling their product than they concerned about your health --- to the point that they hire lobbyists and web developers to spread propaganda and suppress truths.

You have to take responsibility for that. So ... read the labels!


Some Usage Notes for these tables:

In the tables, "g" denotes grams.

"NA" means the data is not available from the source --- such as from a "Nutrition Facts" label or a gram-counter book.

In many web browsers, when you hold the mouse cursor (pointer) over a cell in these tables, a pop-up will tell you what type of data the cell contains --- NetCarb-grams, Percent-SugarS, or whatever.

This helps when the table heading is not in view.

For more information to augment these tables, see the Additional Data Sources section below the tables.

1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
SALAD DRESSING "Gingerly Vinaigrette", "low fat" [Annie's Naturals] (1) 31 g
(2 tbsp)
3 0 4 4 2 1 10% 0% 13% 6% 3% NA
SALAD DRESSING, "Organic Papaya Poppy Seed" [Annie's Naturals] (1) 30 g
(2 tbsp)
3 0 5 5 10 < 1 10 % 0 % 17 % 33 % < 3 % NA
1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
SALSA, chunky, "fat free", mild [Trader Joe's] (1) 32 g
(2 tbsp)
2 0 3 3 0 0 6% 0% 9% 0% 0% NA
? (2) ? g est.
(? )
? ? ? ? ? ? ? % ? % ? % ? % ? % ? %
1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
STEAK SAUCE [A-1] (1) 17 g
(1 tbsp)
2 0 3 3 0 0 12% 0% 18% 0% 0% NA
"Heinz 57 SAUCE" [Heinz] (1) 17 g
(1 tbsp)
4 0 4 4 0 0 24% 0% 24% 0% 0% NA
GRAVY, roast turkey, "fat free" [Heinz] (1) 60 g
(1/4 cup)
0 0 3 3 0 1 0% 0% 5% 0% 1% NA
1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
? (2) ? g est.
(? )
? ? ? ? ? ? ?% ?% ?% ?% ?% ?%
? (2) ? g est.
(? )
? ? ? ? ? ? ?% ?% ?% ?% ?% ?%
1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
? (2) ? g
(? )
? ? ? ? ? ? ?% ?% ?% ?% ?% ?%
? (2) ? g
(? )
? ? ? ? ? ? ?% ?% ?% ?% ?% ?%
1.
Product name
2.
Serving Size
3.
Sugars (g)
4.
Fiber (g)
5.
Total carbs (g)
6.
Net carbs (g)
7.
Total fats (g)
8.
Protein (g)
9.
% SugarS
10.
% Fiber
11.
% Net Carbs
12.
% Fats
13.
% Protein
14.
% Moisture
? (2) ? g est.
(? )
? ? ? ? ? ? ?% ?% ?% ?% ?% ?%
? (2) ? g est.
(? )
? ? ? ? ? ? ? % ? % ? % ? % ? % ? %

DATA SOURCES --- and
ADDITIONAL DATA SOURCES :

Most of the data for these tables comes from either

  1. the "Nutrition Facts" labels on food packages

  2. "gram counter" books like "Dr. Atkins' New Carbohydrate Gram Counter", or

  3. the web site www.nutritiondata.com .

"<1>" with the 'Product Name', in column 1 of the tables, indicates that the data comes from a "Nutrition Facts" label.

"<2>" in column 1 indicates the data comes from the Atkins Gram Counter book.

"<3>" in column 1 indicates the data comes from the web site www.nutritiondata.com.

Much of the data from 'nutritiondata.com' comes from U.S. Department of Agriculture studies of 'macronutrients' --- at the USDA FNIC (Food and Nutrition Information Center).

Since the data in reference <3> (or the USDA) is the most complete and the most precise, we prefer to use that data wherever possible.

But to corroborate that data (or at least indicate that it is "in the ballpark"), we may use data from "Nutrition Facts" labels and data from the Atkins Gram Counter book.

Note, however, that

  1. The Atkins book did NOT break out "sugars" grams from "net carbs" --- apparently because Atkins knows that research has shown that starches and sugars contribute equally to weight-gain, even though sugars are converted to triglycerides and fat somewhat more quickly than starch.

    So there is no "sugars" data in the rows marked with a "<2>".

  2. The Atkins book, like essentially all gram counter books, did NOT provide the serving size in grams --- instead leaving the size in cups or tablespoons or a piece-count.

    In most cases, estimates have to be made of the number of grams in the sample/serving size, in order to calculate percentages.

    Hence, we use "est." in the serving size (column 2) to indicate when an estimate was used to compute the percentages in rows marked with a "<2>".

    And we use an asterisk (*) in front of the percentages, to indicate that an estimated gram-size of the serving was used to compute the percentage.


NOTE that the accuracy of these tables is not guaranteed --- especially since the data may come from sources that may, in fact, be in error --- for example, typographical errors (theirs or mine).

Also, data from food labels, such as fat grams, may be truncated-to-zero due to the manufacturer/packager choosing a small serving size and/or an "aggressive rounding" method.

FURTHERMORE, the 'nutritiondata.com' site may eventually become 'monetized' and become a nuisance to navigate --- and may no longer have the 'food content' data that was there in 2006.

Also, it may be a long time (years or never) before I get back to this page to add more (and better) data.

So here are some links to WEB SEARCHES for additional data on 'basic food contents' of DRESSINGS, SAUCES, and SWEETENERS.

Also, you can go to suitable Wikipedia pages and follow links from there, such as

Bottom of this
food-content of DRESSINGS-SAUCES-SWEETENERS page.

To return to a previously visited web page location, click on the Back button of your web browser --- a sufficient number of times. OR, use the History-list option of your web browser.

OR ...

< Go to Top of this page, above. >

Or simply scroll up toward the top of this page.


Page history:

Page was created 2006 May 30.

Page was changed 2006 Oct 10.
(Minor changes.)

Page was changed 2021 Jan 07.
(Added css and javascript to try to handle text-size for smartphones, esp. in portrait orientation. Reformatted and revised some text. Added some WEB SEARCH and Wikipedia links.)