Blue cheese dressing
USDA name: Blue or roquefort cheese dressing
1186 calories in 1 cup (245 g). Per 100 g, protein: 1.4 g, carbohydrates: 4.8 g, fat: 51.1 g.
Blue cheese dressing, 1 cup
1186 calories
- Protein
- 3.4 g
- Carbs
- 11.7 g
- Fat
- 125 g
- Fiber
- 0.98 g
- Sugars
- 8.5 g
Nutrition Facts
Calories1186
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.
vitamins
% of the Daily Value in this serving
- Vitamin K175% 210 µg
- Vitamin E70% 10.5 mg
- Vitamin B1228% 0.66 µg
- Riboflavin (B2)19% 0.24 mg
- Choline8% 43.9 mg
- Vitamin B65% 0.091 mg
- Vitamin A4% 34.3 µg
- Folate3% 12.3 µg
- Thiamin (B1)2% 0.025 mg
- Vitamin C2% 1.7 mg
- Niacin (B3)2% 0.24 mg
- Vitamin D1% 0.24 µg
minerals
% of the Daily Value in this serving
- Sodium68% 1,573 mg
- Phosphorus15% 181 mg
- Calcium7% 90.7 mg
- Zinc5% 0.51 mg
- Magnesium5% 19.6 mg
- Potassium5% 216 mg
- Selenium4% 2.5 µg
- Copper2% 0.022 mg
- Iron1% 0.22 mg
How it compares
Against other records in Salad dressings and vegetable oils, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.
Calcium
Higher than 88%
Same value as 0 of 50 other records.
leastmostVitamin C
Higher than 88%
Same value as 0 of 50 other records.
leastmostProtein
Higher than 74%
Same value as 0 of 50 other records.
leastmostIron
Lower than 72%
Same value as 0 of 50 other records.
leastmostCalories
Higher than 68%
Same value as 0 of 50 other records.
leastmostTotal fat
Higher than 68%
Same value as 0 of 50 other records.
leastmost
Questions
- How many calories are in blue cheese dressing?
- 1 cup (245 g): 1186 calories; protein: 3.4 g, carbohydrates: 11.7 g, fat: 125 g.
- How much protein is in blue cheese dressing?
- 1.4 g per 100 g. Its estimated share of calories is 1%, using 4 kcal per gram of protein.
- How many net carbs are in blue cheese dressing?
- 4.4 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.
All 65 reported nutrients, per 100 g+
| Water | 39.7 g |
| Energy | 484 kcal |
| Protein | 1.4 g |
| Total lipid (fat) | 51.1 g |
| Carbohydrate, by difference | 4.8 g |
| Fiber, total dietary | 0.4 g |
| Total Sugars | 3.5 g |
| Calcium, Ca | 37 mg |
| Iron, Fe | 0.09 mg |
| Magnesium, Mg | 8 mg |
| Phosphorus, P | 74 mg |
| Potassium, K | 88 mg |
| Sodium, Na | 642 mg |
| Zinc, Zn | 0.21 mg |
| Copper, Cu | 0.009 mg |
| Selenium, Se | 1 µg |
| Vitamin C, total ascorbic acid | 0.7 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0.1 mg |
| Vitamin B-6 | 0.037 mg |
| Folate, total | 5 µg |
| Folic acid | 0 µg |
| Folate, food | 5 µg |
| Folate, DFE | 5 µg |
| Choline, total | 17.9 mg |
| Vitamin B-12 | 0.27 µg |
| Vitamin B-12, added | 0 µg |
| Vitamin A, RAE | 14 µg |
| Retinol | 14 µg |
| Carotene, beta | 4 µg |
| Carotene, alpha | 1 µg |
| Cryptoxanthin, beta | 1 µg |
| Lycopene | 0 µg |
| Lutein + zeaxanthin | 26 µg |
| Vitamin E (alpha-tocopherol) | 4.3 mg |
| Vitamin E, added | 0 mg |
| Vitamin D (D2 + D3) | 0.1 µg |
| Vitamin K (phylloquinone) | 85.9 µg |
| Fatty acids, total saturated | 8.3 g |
| SFA 4:0 | 0.017 g |
| SFA 6:0 | 0.008 g |
| SFA 8:0 | 0.006 g |
| SFA 10:0 | 0.014 g |
| SFA 12:0 | 0.013 g |
| SFA 14:0 | 0.084 g |
| SFA 16:0 | 5.3 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 13.3 g |
| MUFA 16:1 | 0.045 g |
| MUFA 18:1 | 13.1 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0 g |
| Fatty acids, total polyunsaturated | 27.5 g |
| PUFA 18:2 | 24.3 g |
| PUFA 18:3 | 3.2 g |
| PUFA 18:4 | 0 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0 g |
| PUFA 22:5 n-3 (DPA) | 0 g |
| PUFA 22:6 n-3 (DHA) | 0.003 g |
| Cholesterol | 31 mg |
| Alcohol, ethyl | 0 g |
| Caffeine | 0 mg |
| Theobromine | 0 mg |
Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2710197, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.