Hy-Vee Reduced Fat Light Italian Salad Dressing 24 fl oz
24 fl oz 1.5 pt 710 ml
075450035094
Nutrition
Ingredients
Allergens
About this Product
Company, Brand & Sustainability
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
See nutrition information for sodium content. Reduced fat.
70% less fat and 55% fewer calories than regular Italian dressing. Calories per serving, this product 35, regular dressing 80 fat per serving, this product 2 g, regular dressing 7 g.
Reduced Fat
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
GMO Disclosures
;
Storage Instructions
Refrigerate after opening.
Usage Instructions
Shake well.
General Information
Product Allergens
Sustainability
35
Calories
0
Sat Fat (g)
480
Sodium (mg)
3
Total Sugars (g)
Nutrition Facts
24 serving(s) per container
Serving Size
2 Tbsp (30mL)
Amount Per Serving
Calories
35
% Daily Value
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Cholesterol 0mg
0%
Sodium 480mg
21%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
0%
Total Sugars 3g
Includes 3g Added Sugars
6%
Protein 0g
Vitamin D 0mcg
0%
Calcium 0mg
0%
Iron 0mg
0%
Potassium 0mg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.
Water
Vinegar
Sugar
Soybean Oil
Salt
Contains Less than 2% of:
Dried Garlic
Dried Onion
Xanthan Gum
Dried Red Bell Peppers
Lemon Juice Concentrate
Potassium Sorbate and Calcium Disodium EDTA (Preservatives)
Spices
Vitamin E (DL Alpha Tocopherol Acetate)
Caramel Color
Paprika (Color)
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
This product does not contain any of these common food allergens.