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Protein-rich, low-fat lemon salad dressing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
5.1g
· 32%
Protein
8.6g
· 53%
Fat
1.1g
· 15%
Fiber
0.2g
Vitamins
B2
0.26mg · 20% DV
B12
0.38µg · 16% DV
B5
0.38mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
138mg · 20% DV
Calcium
112mg · 11% DV
Iodine
15µg · 10% DV
Selenium
3.2µg · 6% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.65g
MONOUNSATURATED
0.28g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Low-fat quark salad dressing contains 72 calories per 100 g.
It provides 8.6 g of protein per 100 g. It can help increase the protein content of a salad.
Yes. It contains just 1.1 g of fat per 100 g, making it a low-fat dressing option.
Yes, it contains 5.1 g of carbohydrates per 100 g. It also provides 0.2 g of fiber per 100 g.
Its glycemic index is 20. This is considered a low glycemic index value.
It has 72 calories, 8.6 g of protein, and 1.1 g of fat per 100 g. Whether it fits a diet depends on your serving size and overall nutrition goals.
Yes, it is compatible with a gluten-free diet. However, it contains dairy.
Yes, it is suitable for vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
No. This dressing contains dairy and is not suitable for people with a dairy allergy.
Yes, it is classified as a processed food. Per 100 g, it contains 72 calories, 8.6 g of protein, 5.1 g of carbohydrates, and 1.1 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.