Ken’s Steak House Dressing Thousand Island
$3.67
Ingredients : Soybean Oil, Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Sugar, Water, Sweet Pickle Relish (Cucumber, Sugar, Distilled Vinegar, Salt, Xanthan Gum, Less Than 2% Natural Flavor, Spices [Including Mustard Seed, Celery Seed], Minced Onion, Red Bell Pepper, Turmeric), Egg Yolk, Contains Less Than 2% Of Salt, Mustard Flour, Propylene Glycol Alginate, Xanthan Gum, Onion (Dried), Potassium Sorbate And Sodium Benzoate (Preservatives), Garlic (Dried), Natural Flavor, Spice, Onion Powder, Garlic Powder, Calcium Disodium Edta (To Protect Flavor), Red Bell Pepper (Dried), Oleoresin Paprika (Color).
Allergens: Contains egg.
| Lifestyle Diets | Gluten Free, Halal, Kosher |
|---|
Product Data Disclaimer : Attane Health is committed to providing accurate information to its shoppers, and aims to supply shoppers with a streamlined, efficient way to make informed product choices. The information provided on product attributes is not intended to diagnose, cure, treat, or prevent any disease or medical or health condition. Attane Health is not liable for misstatements or inaccuracies in information. Shoppers should consult a healthcare professional before making a significant dietary change, and must review product labels to ensure that their product choices match their personal preferences or meet their health requirements.
| Nutritional Facts | |
|---|---|
| Serving Size | 31g |
| 16.0 servings per container | |
| Amount Per Serving | |
| Calories | 140 |
| Calories from Fat | 0 |
| % Daily Value* | |
| Total Fat 14g | 18 % |
| Saturated Fat 2g | 10 % |
| Trans Fat 0g | |
| Cholesterol 15mg | 5 % |
| Sodium 240mg | 10 % |
| Total Carbohydrate 4g | 1 % |
| Dietary Fiber 0g | 0 % |
| Sugars 4g | |
| Added sugars 3g | 6 % |
| Protein 0g | 0 % |
| Calcium 0mg | 0 % |
| Iron 0mg | 0 % |
| Potassium 0mg | 0 % |
| Vitamin D 0mcg | 0 % |
| * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | |
