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Rich in monounsaturated fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
500
KCAL / 100G
Carbs
5.8g
· 5%
Protein
0.3g
· 0%
Fat
52.8g
· 95%
Fiber
0.2g
Vitamins
Vitamin E
7.6mg · 51% DV
Vitamin K
31µg · 26% DV
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
Minerals
Sodium
410mg · 18% DV
Calcium
10mg · 1% DV
Magnesium
5mg · 1% DV
Iodine
1µg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.3g
MONOUNSATURATED
38.5g
POLYUNSATURATED
4.6g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
Balsamic olive oil dressing contains 500 calories per 100 g. Most of its calories come from fat.
Balsamic olive oil dressing provides 52.8 g of fat per 100 g. It is a high-fat dressing.
Yes, balsamic olive oil dressing is compatible with a keto diet. It contains 5.8 g of carbohydrates per 100 g, so the amount used should fit your daily carbohydrate target.
Yes, this dressing is compatible with vegan eating. It also fits vegetarian, pescatarian, and flexitarian diets.
Balsamic olive oil dressing is compatible with a gluten-free diet. It is listed as gluten-free diet compatible.
Balsamic olive oil dressing has a glycemic index of 15. This is considered a low glycemic index value.
It contains 0.3 g of protein per 100 g. It is not a meaningful source of protein.
No, balsamic olive oil dressing is not high in fiber. It contains only 0.2 g of fiber per 100 g.
Yes, balsamic olive oil dressing is compatible with the Paleo diet. It also fits Mediterranean and omnivorous eating patterns.
Yes, balsamic olive oil dressing is classified as a processed food. Its high calorie and fat content are important to consider when using it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.