Mayonnaise calories per 100. Sour cream: calorie content and composition, tips for consumption

Being a frequent guest on the table, mayonnaise sauce requires special attention in studying its beneficial and harmful properties. After all, most often, mayonnaise, which is used in home cooking, is an industrial product. And not every consumer knows about its composition.

Benefit

If you choose mayonnaise based on its benefits to the body, then the answer is clear: only homemade mayonnaise is good for health. It contains protein (amino acid albumin) that is useful for the human body. The yolk, which is part of homemade mayonnaise, is rich in choline. And vegetable oil contains healthy cholesterol and unsaturated fats, which are sources of easily digestible energy. Mayonnaise is not a dietary product. Oil reduces the risk of diseases of the cardiovascular system and blockage of blood vessels. Vitamin E protects the body from harmful and aggressive environments, and vitamin F normalizes metabolism. The oil also helps absorb vitamin A, which slows down the aging of the body. Vinegar kills harmful bacteria by acting as a preservative. Only mayonnaise that is prepared at home will be beneficial. But if it is prepared incorrectly (or stored for a long time without preservatives), you can get food poisoning. Depending on the fat content, this product is divided into three groups:

• high-calorie (from 55% fat);
• medium calorie (40-55% fat);
• low-calorie (up to 40% fat).

The benefits of store-bought mayonnaise are highly questionable. Its only and main beneficial property is the prevention of thinness and dystrophy, which is important for people who want to gain weight.

Harm

If homemade mayonnaise consists of natural products, then store-bought (industrial) mayonnaise includes artificial additives, dyes and emulsifiers. When consuming it, there is a high probability of upset of the digestive system, hair fragility increases, and the skin suffers from pimples and acne.

Being a high-calorie product, mayonnaise causes extra pounds. Homemade mayonnaise contains a moderate dose of carbohydrates, a small amount of saturated fatty acids, and no carcinogens. Store-bought mayonnaise contains few carbohydrates, a large amount of saturated fat, many harmful components and even carcinogens:

• thickeners, stabilizers: pectins (E-440), sodium alginate (E-401), microscopic cellulose (E-460), sodium carboxymethylcellulose (E-466), carrageenan (E-407), locust bean gum (E-410 ), agar (E-406), propylene glycol alginate (E-405), guar gum (E-412), xanthan (E-415);
• emulsifiers: E-472, E-322, mono- and diglycerides of fatty acids (E-471);
• maltodextrin, modified starches (E-1400, E-1442).

Calorie content

Table milk mayonnaise contains 627 kcal (31.35% of the daily value of 2000 kcal). And 100 grams of light store-bought mayonnaise accounts for 204 kcal (10.2% of the daily value).

Nutritional value

Contraindications

Industrial mayonnaise is contraindicated even for a completely healthy person. Artificial additives contain harmful and unsuitable components. The most dangerous are trans fats, which are not broken down and accumulate in the body.

Their excess leads to atherosclerosis, obesity and metabolic disorders. At the same time, the most harmful substances are found in low-calorie mayonnaise. Many consumers who are afraid of excess weight or high cholesterol choose dietary mayonnaise. But often the fats in it are replaced with starch, water and various emulsifiers. It is strictly forbidden to use industrial mayonnaise during pregnancy, nursing mothers and infants. The product is also contraindicated for people suffering from gastrointestinal diseases and high stomach acidity.

Vitamins and minerals

Mayonnaise may also contain some minerals.

If you want to get the maximum benefit from eating food, you need to include only homemade mayonnaise in your diet. Considering that it is easy to prepare at home, it is worth mastering the simple subtleties of making mayonnaise, delighting yourself and your loved ones with healthy food.

Mayonnaise is a product that, according to the website fotodiet.ru, is unjustifiably widely used in our kitchen. It allows you to hide the housewife’s flaws, but at the same time, it also hides the true taste of the food. In addition, it is harmful to health. This is especially true for store-bought products. The vast majority of mayonnaise on our shelves is not made from natural products. Vegetable oil is replaced with synthetic trans fats, an emulsifier, flavor enhancers, and preservatives are added, and the result is a completely chemical product that causes only one harm.

Moreover, the calorie content of such a product is close to the calorie content of fats and vegetable oils. So regular Provencal mayonnaise contains 500 calories in 100 grams, and homemade mayonnaise contains more than 600 calories.

Therefore, if your health is important to you, mayonnaise has no place on your table. Well, for the holiday, make your own mayonnaise using an old homemade recipe.

Homemade mayonnaise recipe:

You will need:

Chicken egg - 4 pcs.
Olive oil - ½ liter.
Sugar - 1 teaspoon.
Salt - 2 teaspoons.
Mustard - 2 teaspoons.
Wine vinegar 3% - 2 tbsp. spoons.
Ground black pepper.

To prepare, carefully separate the egg yolks and whisk them thoroughly with mustard, salt and pepper. Beat by hand, rotating the whisk in the same direction, adding a drop of vegetable oil.

Once approximately 1/3 of the oil has been added to the sauce, it can be poured in in a thin stream.

After adding all the oil, the mass becomes homogeneous, thickens and begins to lag behind the walls of the bowl.

To give the sauce the necessary spiciness, 3% wine vinegar is added, after which the mass turns white and the mayonnaise is ready. The shelf life of this product is only 72 hours.

Calorie table for mayonnaise, sauces, ketchup, mustard per 100 grams

Nika Sestrinskaya -specifically for the site site

100 grams of mayonnaise - 680 kcal. The low-calorie product contains approximately 350 kcal.

How beneficial or harmful a given product is can be determined by the ingredients it contains:

• Eggs. They are a source of albumin, a protein that is necessary to normalize the body’s vital processes. The yolk contains choline, a source of B vitamins.
• Vinegar. Recognized as an effective means of combating harmful bacteria. Recent research has proven that apple cider vinegar is a good teeth whitener.

100 grams of mayonnaise - 680 kcal. The low-calorie product contains approximately 350 kcal.

• Oil. Regardless of the type of oil in mayonnaise (rapeseed, sunflower or olive), it is generally recognized as a source of vitamins F and E. In addition, it is vegetable oil that helps increase the absorption of vitamin A, which slows down the aging process.

It is worth noting that the composition of mayonnaise prepared in production, as a rule, includes preservatives and various additives, which, by no means, make the product more useful. Mayonnaise prepared at home will be most beneficial for the body. You just need to remember that such a product has a very short shelf life, which means you need to make it at home in small quantities.

If you still prefer a product purchased in a store, pay special attention to the expiration date and composition of the mayonnaise.

Calorie calculator

The old version of the calorie calculator has been saved, you can find it here.

Sour cream is a fermented milk product obtained by condensing milk and fermenting it. It has long been prepared in Rus' in almost every home. A special leaven was dipped into a jug of milk and after a while the resulting white thick mass was “swept away” on its surface, which is why it got its name. It’s also hard to imagine a modern kitchen without this product.

Sour cream is used to season salads, it is eaten with dumplings and dumplings, and various sauces and baked goods are prepared on its basis. It is quite difficult to buy such a product abroad, because there they call it “Russian cream” and do not produce it themselves. However, these two products are not at all the same thing; unlike cream, sour cream has less calories and is easier to digest by the human body.

Compound

Lactic acid bacteria, which are found in sour cream, allow a person to easily obtain all the useful substances from it.

And sour cream contains a huge amount of useful substances: these include vitamins of various groups and a rich mineral composition:

• retinol (vitamin A) – good for vision;
• tocopherol (vitamin E) – promotes the absorption of retinol and also thins the blood, eliminating the risk of blood clots;
• ascorbic acid (vitamin C) – has a general strengthening effect;
• calciferol (vitamin D) – helps with rickets and calcium deficiency in the body;
• choline, riboflavin, biotin and other B vitamins also have many positive effects on the human body;
• iron and magnesium - indicated for use by women during pregnancy and childbirth;
• potassium and calcium - will help build a healthy skeleton as the child grows up;
• Copper is useful for proper estrogen production.

In addition, sour cream contains zinc, chlorine, phosphorus, iodine, magnesium and other useful minerals.

Thanks to such a rich composition, sour cream has many beneficial properties.

• With its help, you can restore strength after a serious illness or exhaustion of the body.
• It has a positive effect on the nervous system due to its high content of vitamin B.
• Sour cream should be consumed for diseases of the intestines and stomach, constipation and ulcers. It normalizes the functioning of the digestive system and relieves pain.
• It is useful for men to use this product for urinary tract diseases and to improve sperm quality.
• Sour cream is smeared on burned areas of the skin for sunburn and used as a cosmetic product. Masks made from it moisturize and nourish the skin of the face and body.
• Fermented milk sour cream can be consumed by those people who do not digest regular milk well.

Both adults and children love sour cream because of its delicate milky taste with a slight sourness.

There are certain restrictions for its use.

• Fat sour cream is not recommended for consumption by obese and overweight people.
• People who are allergic to fermented milk products or lactose intolerant should not eat it.
• Of course, the cholesterol content in fermented milk products is much lower than in vegetable oils, such as sunflower or olive. However, their use is still not recommended for people with high blood cholesterol.
• Those who have problems with the liver or gall bladder should not purchase products with high fat content.

Nutritional value

The fat content of sour cream directly affects its calorie content. Therefore, its nutritional value per 100 grams of product depends on the percentage indicated on the package.

The lightest low-fat product has a label indicating 10%, and per 100 g contains:

• 115 kilocalories;
• 3 g protein;
• 10 g fat;
• 2.92 g carbohydrates.

15% sour cream is more nutritious and contains:

• 160 kcal;
• 2.6 g protein;
• 15 g fat;
• 3 g carbohydrates.

For many years, one of the most popular products has been a product with 20% fat content, the composition of which is as follows:

• 207 kcal;
• 2.9 g protein;
• 20 g fat;
• 3.2 g carbohydrates.

It’s quite rare to see sour cream with 25 or 30% fat on the shelves. The first consists of 2.6 g of protein, 25 g of fat and 2.4 g of carbohydrates per 100 g, and has a calorie content of about 250 kcal. The second contains very little protein (2.3 g), but a lot of fat and carbohydrates (30 g and 3.3 g). In addition, such a fatty product has a lot of calories per 100 g (about 300 kcal). In terms of its calorie content, it is only slightly inferior to mayonnaise, but it is still much healthier in its composition.

People who follow a diet tirelessly monitor the calorie content of every dish they eat. Nevertheless, it is quite difficult to calculate the calorie content of a salad or dough with sour cream if you know its nutritional value only for 100 g. It is most convenient to calculate the calorie content of a product in 1 teaspoon or 1 tablespoon.

Glycemic index

The rate of increase in blood glucose obtained from digested food can be presented in the form of a scale. This scale contains 100 divisions, where the number 100 is the rate when consuming pure glucose. A certain food has its own rate on this scale, and this figure is called the glycemic index (GI) of the food. The healthiest foods have the lowest GI value; they contain slow carbohydrates that are processed by the body into energy. Food with fast carbohydrates does not provide energy to the human body, but only increases blood sugar and is quickly deposited under the skin in the form of fat.

The glycemic index of sour cream, as well as its calorie content, depends on the percentage of fat content. In addition, for products of the same fat content, but from different manufacturers, the GI indicator may differ significantly.

This depends on many factors:

• quality of initial raw materials and additives;
• shelf life of the product;
• conditions of its storage;
• recipes.

It is impossible to determine the glycemic index of sour cream on your own; this will require a whole laboratory with sophisticated equipment. It is enough to roughly imagine the average indicators to make a decision about the correctness of using this or that type of sour cream for food.

Particular attention to the glycemic index of food should be paid to those people who have diabetes. For example, the most popular sour cream with 20% fat content is not recommended for diabetics. However, it is not necessary to completely give up delicious sour cream; the main thing is to consume no more than a couple of teaspoons a day.

Sour cream of any fat content can be found in almost any grocery store or hypermarket. However, if you have the opportunity to make it yourself from natural products, you should not neglect it.

For the simplest recipe for thick homemade sour cream you will need:

• 1 liter of milk (unpasteurized);
• 4 tablespoons of kefir.

The milk is brought to a boil and cooled to a temperature of 40 degrees. The warm liquid is poured into a glass jar and kefir is added to it. Shake everything well and put it in a warm place for 7-8 hours. You can wrap the jar in a warm blanket or blanket so that the contents cool down more slowly.

After the specified time has passed, the contents of the jar are placed on gauze placed in a colander and drained in a cool place for another 7-8 hours. To make the sour cream thicker, you need to stir the mass periodically - this way the whey separates faster. The finished sour cream can be whipped with a blender to make it more uniform and smooth. The finished product is stored in the refrigerator in a glass container.

Sour cream is a universal product. It is used in cosmetology, in folk medicine and, of course, in cooking. It is added to first courses, for example, to borscht or solyanka. Based on the product, dough is prepared for various baked goods. It is used as an ingredient for dishes such as goulash or julienne. A sauce made from sour cream with chopped herbs is perfect for many main courses: various porridges, dumplings and cutlets, potatoes and cheesecakes.

Sour cream is used to season any salads and is used in desserts. If you mix sour cream with sugar and season fresh strawberries with this sauce, you will get an excellent fruit salad, not only tasty, but also healthy. Many lovers of fermented milk products make various drinks based on it. The mixture with tomato or carrot juice is especially good.

Sour cream is great for creating tried-and-tested favorites and for a variety of culinary recipes.

To learn about which sour cream to choose in the store, watch the following video.

Mayonnaise is a well-known and popular product. Various varieties of this sauce are commercially available. Proponents of healthy eating refuse to include sauce offered in stores in their diet. The reason for the refusal is not only the calorie content of mayonnaise, but also its composition.

Mayonnaise: history, composition, characteristics

Mayonnaise appeared in French cuisine in the 18th century. Legend connects its invention with the siege of the city of Mayon, which gave the name to the famous sauce. It was there, with nothing at his disposal except eggs, olive oil and lemons, that an unknown chef created a culinary masterpiece.

Mayonnaise has retained this composition to this day. During the cooking process, the yolks are ground and beaten with butter, and various seasonings are added to add flavor nuances - for example, the addition of mustard is the main difference between the Provencal variety.

100 g of homemade mayonnaise contains 4.9 g of protein, 51.3 g of fat, 7.1 g of carbohydrates. Its calorie content is 508 kcal per 100 g.

Store-bought mayonnaise contains even more calories (about 600), and includes trans fats, preservatives and emulsifiers, which does not fit well with proper nutrition. Therefore, for those who are on a diet, mayonnaise, unfortunately, is a forbidden product. People who are prone to obesity should also limit the use of this sauce, but if consumed in moderation, it is a healthy and very tasty delicacy that can decorate a holiday table.

Calorie content of mayonnaise of different varieties

How many calories are in mayonnaise depends largely on its fat content. Based on the percentage of fat content, mayonnaise is divided into three groups: low calorie content (fat less than 40%, calorie content not exceeding 350 kcal), medium (from 40% to 55% fat, calorie content from 350 to 520 kcal), high (more than 55% fat , calorie content above 520 kcal).

Sometimes a separate group of ultra-light sauces is distinguished with a fat content of no more than 17% and a calorie content of up to 150 kcal..

BJU mayonnaise is characterized by a high fat content. For example, 100 g of Provencal mayonnaise (67% fat) contains 3.1 g of protein, 67 g of fat, and 2.6 g of carbohydrates.

Light varieties are low in calories. But when choosing them, you should take into account that the composition usually includes components that are harmful to health, and the taste differs significantly from the classic one.

How to make homemade mayonnaise

Homemade sauce is a guarantee of the benefits of natural ingredients, and the number of calories in it will be lower than in many store-bought varieties.

Homemade sauce cannot be stored for a long time - no more than two days in the refrigerator, unlike store-bought options that contain preservatives. It is also necessary to remember that homemade mayonnaise separates during heat treatment, that is, it should not be used for baking, limiting itself to dressing salads and sandwiches.

You don't have to be a cooking guru to make your own sauce.:

Recipe 1

• chicken egg yolk – 1 pc.,
• olive oil – ½ cup,
• mustard and lemon juice - ½ tsp each,
• salt and sugar - a pinch each.

Recipe 2

• chicken egg yolk – 1 pc.,
• olive oil - 3/4 cup,
• mustard, salt and sugar - ½ tsp each,
• apple cider vinegar – 1 tsp.

You can add herbs, cheese, and various seasonings to taste. The quantitative ratio may vary depending on the recipe. All components should be at room temperature.