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Calorie-dense creamy condiment
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
680
KCAL / 100G
Carbs
2.4g
· 1%
Protein
1.1g
· 1%
Fat
74.8g
· 98%
Fiber
0.3g
Vitamins
Vitamin E
16.4mg · 109% DV
Vitamin K
86µg · 72% DV
Vitamin A
65µg · 7% DV
B2
0.08mg · 6% DV
Minerals
Sodium
650mg · 28% DV
Selenium
6.5µg · 12% DV
Iron
1mg · 6% DV
Iodine
8µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
10.8g
MONOUNSATURATED
18.1g
POLYUNSATURATED
35.6g
Omega 6:3 ratio 5.9:1
Above the ideal 4:1 (5.9:1).
Spicy sour mayonnaise provides 680 calories per 100 g. It is a calorie-dense food in the fats category.
Spicy sour mayonnaise contains 74.8 g of fat per 100 g. Portion size can therefore have a substantial effect on total fat intake.
Yes. It is listed as compatible with keto and ketovore diets, and it contains 2.4 g of carbohydrates per 100 g.
Yes, its glycemic index is 15, which is considered low. It also contains 2.4 g of carbohydrates per 100 g.
No, it is not a significant protein source. It contains 1.1 g of protein per 100 g and is primarily a source of fat.
No. It contains just 0.3 g of fiber per 100 g.
Yes, it is listed as suitable for vegetarian diets. However, it contains eggs and mustard.
It is listed as compatible with a gluten-free diet. It does contain egg and mustard allergens.
Spicy sour mayonnaise contains eggs and mustard. People with an allergy or sensitivity to either should avoid it.
Yes, spicy sour mayonnaise is classified as processed. Per 100 g, it contains 680 calories, 74.8 g fat, and 2.4 g carbohydrates.
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Nutrition data compiled from USDA FoodData Central and scientific sources.