Calories in Publix Buttermilk ranch salad dressing
130Calories
| Amount Per 2 tbsp | |||
| Calories | 130 Kcal (544 kJ) | ||
| Calories from fat | 126 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Saturated Fat | 2g | 10% | |
| Cholesterol | 5mg | 2% | |
| Sodium | 320mg | 13% | |
| Total Carbs | 2g | 1% | |
| Sugars | 1g | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 3.8, PointsPlus: 4, SmartPoints: 5
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
Contains sodium benzoate / benzoic acid
Sodium benzoate / benzoic acid are used to prevent the growth of microorganisms in acidic foods. They are natural substances. However, in beverages with ascorbic acid (vitamin C), a chemical reaction creates small amount of benzene, a carcinogen. ----------- Sources: 1. Gardner LK, Lawrence GD. Benzene production from decarboxylation of benzoic acid in the presence of ascorbic acid and a transition-metal catalyst. Journal of Agricultural and Food Chemistry 1993;41(5):693–695 2. Bonaccorsi G, Perico A, Bavazzano P, et al. Benzene in soft drinks: a study in Florence (Italy). Igiene e sanita pubblica 2012;68(4):523-32. 3. Li L, Li H, Zhang X, Wang L, Xu L, Wang X, Yu Y, Zhang Y, Cao G. Pollution characteristics and health risk assessment of benzene homologues in ambient air in the northeastern urban area of Beijing, China. Journal of Environmental Sciences 2014;26(1):214-23. · Focuses on benzene in the air vs. food. However, supports cancer risk from benzene exposure 4. Huff J. Benzene-induced cancers: abridged history and occupational health impact. International Journal of Occupational and Environmental Health 2007;13(2):213-21. 5. Smith, MT. Advances in understanding benzene health effects and susceptibility. Annual Review of Public Health 2010;31:133-48 6. Nyman PJ, Diachenko GW, Perfetti GA, McNeal TP, Hiatt MH, Morehouse KM. Survey results of benzene in soft drinks and other beverages by headspace gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry. 2008;56(2):571-6.
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Contains MSG!
Monosodium Glutamate is responsible for the umami (savory) flavor of foods, but some people steer away from it as it causes them adverse reactions.
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Contains phosphoric acid
Phosphoric acid is an additive that gives soda its tangy flavor and makes it more acid than lemon juice or vinegar. A vast amount of sweetener is then used to mask and balance the acidity. Phosphoric acid has been linked to lower bone density in some epidemiological studies, including a discussion in the American Journal of Clinical Nutrition. --- Sources: Calvo MS, Tucker KL. Is phosphorus intake that exceeds dietary requirements a risk factor in bone health? Ann N Y Acad Sci. 2013 Oct;1301:29-35 Tucker KL, Morita K, Qiao N, Hannan MT, Cupples LA, Kiel DP. Colas, but not other carbonated beverages, are associated with low bone mineral density in older women: The Framingham Osteoporosis Study. Am J Clin Nutr. 2006 Oct;84(4):936-42. Wyshak G. Teenaged girls, carbonated beverage consumption, and bone fractures. Arch Pediatr Adolesc Med. 2000 Jun;154(6):610-3. McGartland C, Robson PJ, Murray L, Cran G, Savage MJ, Watkins D, Rooney M, Boreham C. Carbonated soft drink consumption and bone mineral density in adolescence: the Northern Ireland Young Hearts project. J Bone Miner Res. 2003 Sep;18(9):1563-9.
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For dieters: FoodPoints value is 4
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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Highly Processed!
This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.
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Has EDTA, on FDA's toxicity watchlist
Ethylenediaminetetraacetic acid (EDTA) is used as a preservative to retain color. It may irritate the skin or cause skin rash and even asthma. It is on FDA's list of food additives to be studied for toxicity.
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Contains Potassium Sorbate
Potassium sorbate is used as a mold inhibitor. Some studies have shown that it has mutagenic effect on DNA. ---- Sources: Mamur S, Yüzbaşioğlu D, Unal F, Yilmaz S. Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Toxicol In Vitro. 2010;24:790-4. Hasegawa MM, Nishi Y, Ohkawa Y, Inui N. Effects of sorbic acid and its salts on chromosome aberrations, sister chromatid exchanges and gene mutations in cultured Chinese hamster cells. Food Chem Toxicol. 1984 ;22:501-7. Kitano K, Fukukawa T, Ohtsuji Y, Masuda T, Yamaguchi H. Mutagenicity and DNA-damaging activity caused by decomposed products of potassium sorbate reacting with ascorbic acid in the presence of Fe salt. Food Chem Toxicol. 2002;40:1589-94.
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How to choose a salad dressing
What’s a salad without a dressing? It’s like Bert without Ernie, sesame without the chicken, a bun without the burger. You get it, a salad is not a salad without the good stuff drizzled on top. Food manufacturers have realized this long ago, and today, entire supermarket aisles are dedicated to salad dressings and toppings. Follow the link to our blog to read a short list of suggestions to help you make the best of your salad.
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Natural flavors added. Learn why
Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.
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Learn about Xanthan Gum, found here
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
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% RDI of Main Nutrition Facts
7%
of RDI* (130 calories) 30 g
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Cal: 6.5 %
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Fat: 21.5 %
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Carb: 0.7 %
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Prot: 0 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (6%)
- Fat (94%)
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