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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Very little hot mayonnaise (15 g) has 81 calories. That works out to 540 calories per 100 g. It contains 0.5 g of carbs, 0.2 g of protein, 8.7 g of fat and 0 g of fiber. Its 0.9 mg of Vitamin E covers 6% of the Daily Value. Its glycemic index is 60 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
81
KCAL / 15G
Carbs
0.5g
· 0% DV
Protein
0.2g
· 0% DV
Fat
8.7g
· 11% 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 2% · Protein 1% · Fat 97%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 8.7 g | 11% |
| Saturated fat | 0.98 g | 5% |
| Trans fat | 0 g | |
| Sodium | 105 mg | 5% |
| Total carbohydrate | 0.5 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 | 81 kcal |
| 1 teaspoon (small) | 5 g | 27 kcal |
| 1 pack (mini) | 10 g | 54 kcal |
| 1 pack (small) | 20 g | 108 kcal |
| 2 tablespoon (large) | 30 g | 162 kcal |
| 100 g | 100 g | 540 kcal |
| 1 cup (large) | 220 g | 1188 kcal |
Calculated from 540 calories per 100 g.
Very little hot mayonnaise means a small serving of mayonnaise mixed with a spicy ingredient, such as chilli sauce. The heat depends on the sauce or pepper used, so the same small amount can taste mild or quite fiery.
Mix a small amount of mayonnaise with hot sauce to make very little hot mayonnaise. Add the sauce gradually and taste as you go; this lets you control both the heat and the amount without making more than you need.
Not necessarily. Sriracha mayo is a specific kind of spicy mayonnaise made with sriracha, while very little hot mayonnaise describes a small serving and can be made with different chilli sauces or peppers.
Yes, very little hot mayonnaise is commonly used with sushi. Drizzle it over sushi rolls or serve it as a dip; using a small amount keeps the sauce from overpowering the fish, rice, and other fillings.
Very little hot mayonnaise works well with fries, burgers, sandwiches, fried chicken, and seafood. Use it as a dip or a thin topping; its creamy heat adds flavour without needing a large serving.
Stir extra plain mayonnaise into very little hot mayonnaise to reduce its heat. A little sour cream can also mellow the chilli, though it will make the sauce thinner and change its flavour.
Sriracha is a common choice for very little hot mayonnaise, but other chilli sauces work too. Choose a vinegar-forward sauce for tang or a thicker chilli paste for a deeper, less sharp heat.
Keep homemade very little hot mayonnaise in a covered container in the refrigerator and use it within a few days. If it contains homemade mayonnaise made with raw egg, avoid leaving it at room temperature and discard it if its smell or appearance changes.
Yes, refrigerate opened very little hot mayonnaise, especially if it is homemade or made with fresh mayonnaise. Keep the container covered and return it to the fridge after serving rather than leaving it out during a meal.
It is better to add very little hot mayonnaise after cooking rather than heat it directly. High heat can break the mayonnaise emulsion and leave the sauce oily, so spoon it onto hot food just before serving.
Vitamins
Vitamin E
0.9mg · 6% DV
Vitamin K
3.75µg · 3% DV
Biotin
0.3µg · 1% DV
Vitamin A
6.75µg · 1% DV
Minerals
Sodium
105mg · 5% DV
Selenium
0.3µg · 1% DV
Phosphorus
3mg · 0% DV
Iodine
0.45µg · 0% DV
Potassium ⭐
2.7mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 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.
Very little hot mayonnaise refers to a small amount of mayonnaise sharpened with chilli or hot sauce. It keeps mayonnaise’s smooth, creamy texture, with the level of heat depending on the chilli used. Spicy mayo is a familiar modern condiment, especially alongside sushi and other Japanese-inspired dishes, as well as burgers and fries.
Use it as a dip or spread, or drizzle a little over seafood, sandwiches or roasted vegetables. It is rich in fat—58 g per 100 g—so a small spoonful can add plenty of creamy heat without overwhelming a meal. For a lighter, tangier dip, stir a little into plain yoghurt.
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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.98g
MONOUNSATURATED
2.7g
POLYUNSATURATED
3.11g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.