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Tangy lime-flavored, high-fat condiment
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Lime mayonnaise (15 g) has 102 calories. That works out to 680 calories per 100 g. It contains 0.2 g of carbs, 0.2 g of protein, 11.3 g of fat and 0 g of fiber. Its 14.3 µg of Vitamin K covers 12% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
102
KCAL / 15G
Carbs
0.2g
· 0% DV
Protein
0.2g
· 0% DV
Fat
11.3g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 1% · Fat 98%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 11.3 g | 14% |
| Saturated fat | 1.58 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 0.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 102 kcal |
| 1 teaspoon (small) | 5 g | 34 kcal |
| 1 pack (mini) | 10 g | 68 kcal |
| 1 serving (medium) | 20 g | 136 kcal |
| 2 tablespoon (double) | 30 g | 204 kcal |
| 1 serving (large) | 40 g | 272 kcal |
| 100 g | 100 g | 680 kcal |
| 1 cup (large) | 230 g | 1564 kcal |
Calculated from 680 calories per 100 g.
Lime mayonnaise is mayonnaise flavored with lime juice and often lime zest. Commercial versions may include additional ingredients for texture or shelf life, while a quick homemade version needs only mayonnaise, lime, and optional salt.
Mix lime juice and finely grated lime zest into mayonnaise a little at a time. Adding too much juice at once can make the sauce runny, so taste as you go and chill it briefly before serving.
Lime mayonnaise tastes creamy, tangy, and citrusy, with a sharper flavor than plain mayonnaise. The lime adds freshness without making the sauce spicy; its exact tartness depends on how much juice and zest are mixed in.
Lime mayonnaise pairs especially well with fish, shrimp, chicken, fries, and burgers. Its citrus flavor suits fish tacos and seafood sandwiches, and it works as a dip for fried foods or a spread in wraps.
Yes, lime mayonnaise is a popular creamy topping for fish tacos. Spoon it on after cooking so its fresh citrus flavor remains noticeable, and pair it with crunchy cabbage, fish, and other taco toppings.
Lime mayonnaise is best served cold or added after cooking, because direct heat can make its emulsion separate and turn its texture oily. Use it as a finishing sauce for grilled food rather than cooking it in a hot pan.
No, lime mayonnaise is mayonnaise flavored with lime, while traditional aioli is an emulsion of garlic and oil. Some modern aioli recipes use mayonnaise as a base, but lime mayonnaise is identified by its citrus flavor.
Keep opened lime mayonnaise covered in the refrigerator and use a clean utensil each time. Follow the package’s storage and use-by instructions for a commercial product, and avoid leaving the sauce at room temperature for long periods.
For a close substitute, stir lime juice and a little lime zest into plain mayonnaise. Plain mayonnaise with lemon is another option, though its flavor differs; yogurt mixed with lime makes a tangier, less rich sauce.
Lime mayonnaise can coat chicken or seafood before cooking, but it is often better used as a finishing sauce because heat can split it. If using it as a coating, discard any portion that touched raw food.
Vitamins
Vitamin K
14.25µg · 12% DV
Vitamin E
1.27mg · 8% DV
Biotin
0.22µg · 1% DV
B2
0.01mg · 1% DV
Minerals
Sodium
93mg · 4% DV
Selenium
0.68µg · 1% DV
Phosphorus
3.75mg · 1% DV
Copper
0mg · 0% DV
Potassium ⭐
5.25mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lime mayonnaise is mayonnaise flavoured with lime juice and, sometimes, finely grated zest. It keeps the familiar smooth, creamy texture, with a bright, tangy citrus note that makes it taste fresher than plain mayonnaise.
It is served as a dip or spread with fish, seafood, burgers, sandwiches and chips, and works well alongside grilled food. A little goes a long way: at 75 g of fat per 100 g, it is a rich condiment rather than a substantial part of a meal. Use a modest spoonful to add flavour, or pair it with crunchy vegetables and a lighter main dish.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.58g
MONOUNSATURATED
2.78g
POLYUNSATURATED
5.4g
Omega 6:3 ratio 5.9:1
Above the ideal 4:1 (5.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.