Salad dressing, bacon and tomato vs. Salad Dressing, coleslaw, reduced fat vs. Mayonnaise, made with tofu
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Mayonnaise, made with tofu has the most protein of the foods compared, at 6 g per 100g.
| Nutrient | Salad dressing, bacon and tomato | Salad Dressing, coleslaw, reduced fat | Mayonnaise, made with tofu |
|---|---|---|---|
| Protein | 1.8 G | 0 G | 6 G |
| Total lipid (fat) | 35 G | 20 G | 31.8 G |
| Carbohydrate, by difference | 2 G | 40 G | 3.1 G |
| Energy | 326 KCAL | 329 KCAL | 322 KCAL |
| Total Sugars | 2 G | 38.7 G | 0.85 G |
| Fiber, total dietary | 0.2 G | 0.4 G | 1.1 G |
| Calcium, Ca | 4 MG | 36 MG | 53 MG |
| Iron, Fe | 0.27 MG | 0.26 MG | 0.27 MG |
| Potassium, K | 108 MG | 50 MG | 66 MG |
| Sodium, Na | 905 MG | 1600 MG | 773 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 4 MG | 25 MG | 0 MG |
| Fatty acids, total saturated | 5.4 G | 3 G | 2.9 G |
| Fatty acids, total trans | - | - | 0.15 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.