Sauces & Condiments · SOURCE-BASED NUTRITION
Chicken or turkey salad, made with mayonnaise nutrition facts
Survey (FNDDS)
Chicken or turkey salad, made with mayonnaise. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 235 kcal | — |
| Protein | 13.9 g | 27.8% |
| Carbohydrate, by difference | 2.88 g | 1% |
| Total lipid (fat) | 18.8 g | 24.1% |
| Fiber, total dietary | 0.4 g | 1.4% |
| Total Sugars | 2.1 g | — |
| Fatty acids, total saturated | 3.23 g | 16.2% |
| Cholesterol | 66 mg | 22% |
| Sodium, Na | 484 mg | 21% |
| Potassium, K | 207 mg | 4.4% |
| Calcium, Ca | 20 mg | 1.5% |
| Iron, Fe | 0.46 mg | 2.6% |
| Magnesium, Mg | 15 mg | 3.6% |
| Phosphorus, P | 131 mg | 10.5% |
| Zinc, Zn | 0.88 mg | 8% |
| Copper, Cu | 0.04 mg | 4.6% |
| Selenium, Se | 12.6 µg | 22.9% |
| Vitamin A, RAE | 16 µg | 1.8% |
| Vitamin C, total ascorbic acid | 0.8 mg | 0.9% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.98 mg | 6.5% |
| Vitamin K (phylloquinone) | 45.1 µg | 37.6% |
| Thiamin | 0.04 mg | 3.5% |
| Riboflavin | 0.11 mg | 8.5% |
| Niacin | 3.94 mg | 24.6% |
| Vitamin B-6 | 0.14 mg | 8.2% |
| Folate, DFE | 13 µg | 3.3% |
| Vitamin B-12 | 0.21 µg | 8.8% |
| Choline, total | 42.4 mg | 7.7% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 7 µg | — |
| Carotene, beta | 92 µg | — |
| Cryptoxanthin, beta | 18 µg | — |
| Fatty acids, total monounsaturated | 4.87 g | — |
| Fatty acids, total polyunsaturated | 9.74 g | — |
| Folate, food | 13 µg | — |
| Folate, total | 14 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 82 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.25 g | — |
| MUFA 18:1 | 4.54 g | — |
| MUFA 20:1 | 0.06 g | — |
| MUFA 22:1 | 0.01 g | — |
| PUFA 18:2 | 8.55 g | — |
| PUFA 18:3 | 1.16 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0.02 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 7 µg | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.03 g | — |
| SFA 16:0 | 2.29 g | — |
| SFA 18:0 | 0.78 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 63 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin K (37.6% DV), Niacin (B3) (24.6% DV) and Selenium (22.9% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin K: blood clotting and bone metabolism
This amount provides 45.1 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 3.94 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceSelenium: thyroid and antioxidant defense
This amount provides 12.6 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 131 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin K
This amount provides 45.1 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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