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Oil-based aromatic condiment with dominant mint flavor; very energy-dense.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Mint-infused hot oil (14 g) has 124 calories. That works out to 884 calories per 100 g. It contains 0.1 g of carbs, 0 g of protein, 14 g of fat and 0 g of fiber. Its 1.9 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 14 g
124
KCAL / 14G
Carbs
0.1g
· 0% DV
Protein
0g
· 0% DV
Fat
14g
· 18% 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 0% · Protein 0% · Fat 100%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 14 g | 18% |
| Saturated fat | 1.96 g | 10% |
| Trans fat | 0.04 g | |
| Sodium | 0.28 mg | 0% |
| Total carbohydrate | 0.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 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) | 14 g | 124 kcal |
| 1 teaspoon (small) | 5 g | 44 kcal |
| 1 serving (small) | 20 g | 177 kcal |
| 2 tablespoon (double) | 28 g | 248 kcal |
| 1 serving (large) | 35 g | 309 kcal |
| 3 tablespoon (triple) | 42 g | 371 kcal |
| 0.25 cup (quarter) | 55 g | 486 kcal |
| 100 g | 100 g | 884 kcal |
| ½ cup (half) | 110 g | 972 kcal |
Calculated from 884 calories per 100 g.
Mint-infused hot oil is mainly used as a finishing drizzle for soups and other savory dishes. It adds a fragrant mint topping to Turkish yogurt soups, lentil soup, and dishes such as mantı rather than serving as a cooking oil.
To make Mint-infused hot oil, warm oil or butter in a pan, stir in dried mint briefly, then take the pan off the heat as soon as the mint smells fragrant. Leaving the mint in hot oil too long can burn it.
Mint-infused hot oil tastes bitter when the mint scorches. Add the mint only after the oil is warm, keep it over gentle heat, and remove the pan from the burner as soon as the aroma rises.
Yes, Mint-infused hot oil makes a suitable finishing drizzle for Turkish lentil soup. Spoon it over the soup just before serving so the mint remains aromatic instead of simmering in the pot.
No, Mint-infused hot oil is flavored with mint, while chili oil gets its defining heat from chili peppers. Some cooks add chili or paprika to the mint oil, but those are optional additions, not what makes it mint-infused.
Yes, but dried mint is the more common choice for Mint-infused hot oil because it releases its aroma readily. Fresh mint contains moisture, which can make hot oil splatter, so add it cautiously and expect a different flavor.
A neutral cooking oil works well for Mint-infused hot oil when you want the mint to stand out. Olive oil is another option if its flavor suits the dish; butter is often chosen for a richer, traditional-style topping.
Yes, Mint-infused hot oil can be drizzled over hummus as a fragrant alternative to plain olive oil. Use a light hand so the mint complements the chickpeas and tahini rather than overpowering them.
Store leftover Mint-infused hot oil in a covered container in the refrigerator and use it promptly for the best aroma. Discard it if it smells stale or scorched, and avoid keeping it at room temperature for an extended period.
Mint-infused hot oil goes on yogurt soup after it has been ladled into bowls. Adding it at the end keeps the mint fragrant and lets the oil remain a distinct topping instead of being cooked into the soup.
Vitamins
Vitamin E
1.89mg · 13% DV
Vitamin K
7.7µg · 6% DV
Vitamin A
1.12µg · 0% DV
B1
0mg · 0% DV
Minerals
Iron
0.04mg · 0% DV
Manganese
0mg · 0% DV
Copper
0mg · 0% DV
Calcium
1.12mg · 0% DV
Potassium ⭐
2.52mg · 0% DV
Sodium
0.28mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 tablespoon (medium) (14 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.
Mint-infused hot oil is an aromatic finishing condiment made by heating oil and adding mint, often dried mint. It is familiar in Turkish home cooking, where a little is poured over soups and other dishes just before serving rather than used as a main cooking fat.
The mint becomes fragrant in the warm oil, which adds a rich, herbal finish. In Turkey, it commonly tops yogurt-based soups such as yayla çorbası and can also be served with dishes like mantı. For other kitchens, try a small drizzle over lentil soup, beans or roasted vegetables. It is almost entirely fat and very energy-dense, so a modest amount brings plenty of flavour; warm the mint briefly to avoid scorching it.
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 2
Minimally 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.96g
MONOUNSATURATED
10.22g
POLYUNSATURATED
1.43g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.