Salad dressing, ranch dressing, regular
Whole food · Fats and Oils
Photo: Wikipedia
A thick, creamy emulsion with a tangy, herby flavor and a rich, velvety texture that coats every bite. Nutritionally, it's a calorie-dense powerhouse, with nearly 45 grams of fat per 100 grams providing a luxurious mouthfeel.
Calorie split: 1% protein · 5% carbs · 93% fat
↓ Full nutrition💚 Why it's loved
People adore its cool, tangy, and herb-flecked flavor profile that instantly elevates simple salads and vegetables. Its creamy consistency and nostalgic, comforting taste make it a go-to for dipping, drizzling, and binding ingredients.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content can be a concern for those monitoring energy intake. It is often high in sodium and may contain common allergens like dairy, egg, or soy. To counteract, practice strict portion control (using a measured tablespoon), pair it with high-fiber vegetables to slow digestion, and consider making a lighter version with a Greek yogurt base.
Key benefits
- Provides a source of fat-soluble vitamins like A, D, E, and K from its oil base.
- Enhances the palatability and consumption of raw vegetables.
- Acts as a versatile flavor carrier for herbs and spices.
- Offers a quick source of dietary fat for energy.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original 'ranch' dressing was created in the 1950s at a dude ranch called Sweetwater Ranch in California, and its signature buttermilk base was a key part of the secret recipe.
Full nutrition (USDA data · scales with serving)
| Water | 45.7 g |
| Energy | 430 kcal |
| Energy | 1798 kj |
| Protein | 1.3 g |
| Total lipid (fat) | 44.5 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 5.9 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.7 g |
| Sucrose | 1.9 g |
| Glucose | 0.78 g |
| Fructose | 0.68 g |
| Lactose | 1.4 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.57 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 0.30 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 186 mg |
| Potassium, K | 64.0 mg |
| Sodium, Na | 901 mg |
| Zinc, Zn | 0.17 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 3.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.05 mg |
| Pantothenic acid | 0.27 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 32.8 mg |
| Betaine | 0.40 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 14.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 69.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 21.0 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.37 mg |
| Tocopherol, gamma | 30.3 mg |
| Tocopherol, delta | 8.8 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 134 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.0 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 4.6 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.14 g |
| SFA 22:0 | 0.13 g |
| SFA 24:0 | 0.05 g |
| Fatty acids, total monounsaturated | 9.2 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.03 g |
| MUFA 18:1 | 8.9 g |
| MUFA 18:1 c | 8.9 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.05 g |
| MUFA 22:1 c | 0.04 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 25.8 g |
| PUFA 18:2 | 22.3 g |
| PUFA 18:2 n-6 c,c | 22.2 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 3.4 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 3.3 g |
| PUFA 18:3 n-6 c,c,c | 0.14 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.01 g |
| TFA 18:2 t not further defined | 0.14 g |
| Fatty acids, total trans-polyenoic | 0.14 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
| Hydroxyproline | 0.00 g |
FAQ
Is ranch dressing gluten-free?
Many commercial brands are, but you must check the label. Some may contain thickeners or additives derived from wheat, or be manufactured on shared equipment.
Why does my homemade ranch separate?
This is an emulsion breaking, often due to ingredients being at different temperatures or insufficient blending. Ensure all ingredients are chilled and blend thoroughly to re-emulsify.
Can I use ranch as a marinade?
Yes, it's excellent for marinating chicken or pork. The buttermilk and acidity help tenderize the meat while imparting flavor. However, its high fat content can inhibit browning, so pat the meat dry before grilling.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.30 kcal/g · 1% calories from protein · 0.0 g fiber · 4.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 14.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.