Mayonnaise Picture

Health Benefits of Mayonnaise

Health Benefits of Mayonnaise:

  • A good source of vitamin E (amount of vitamin E depends on the type of oil used).
  • Contains small amounts of vitamins A and some minerals.
  • Mayonnaise contains eggs which is rich in protein and some minerals.
  • A tablespoon of mayonnaise provides about 100 calories, about the same amount found in a tablespoon of butter or margarine.

Healthy Oil to look for when buying Mayonnaise: The two types of polyunsaturated fat which are essential in the diet are omega-3 polyunsaturated fat and omega-6 polyunsaturated fat.

Sources of omega-3 fat include canola and flaxseed oil, walnuts, and fatty fish (like salmon). A source of omega-6 fat includes canola, soybean, corn and sunflower oils.

Nutrient Content of Mayonnaise Salad Dressing: per 100g

  • Carbohydrate: 23.9g
  • Calcium: 14 mg
  • Magnesium: 2mg
  • Phosphorus: 30mg
  • Potassium: 24mg
  • Sodium: 691mg
  • Zinc: 0.18mg
  • Copper : 0.001mg
  • Iron: 0.2mg
  • Fat (lipids): 19g
  • Calorie: 263 kcals
  • Protein : 0.9 g
  • Sugar: 4.34g
  • Water: 54.3 g

Mayonnaise Lite Varieties: A reduced fat or fat-free versions of mayonnaise is maybe a healthful alternative to regular mayonnaise but these are not classified as the “real thing,” because they do not contain egg yolks.

  • Lite Mayonnaise type salad dressings contain less fat and about one-third of the calories found in regular mayonnaise. Although similar in texture and appearance, the salad dressings have a more acidic flavor, which can be tempered by adding a small amount of yogurt o whipped nonfat cottage cheese.
  • Low-fat, cholesterol-free, and non-fat mayonnaise. The low-fat version substitute air, water, starches, and other fillers for some of the oil; nonfat varieties may be made with tofu, yogurt, and other such ingredients.

How to make your own mayonnaise: Mayonnaise can be made by hand with whisk or fork, or with the use of an electric mixer, an electric blender, or a food processor.


  • 2 egg yolks
  • 3/4 tsp. salt
  • 1/2 tsp. powdered mustard
  • 1/8 tsp. sugar
  • Pinch cayenne pepper
  • 4 to 5 tsps. lemon juice or white vinegar
  • 1-1/2 cups olive or other salad oil
  • 4 tsps. hot water

Preparation: Beat egg yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while.

Beat in 1 tsp. each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while.

Beat in another tsp. each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed.

Yield: 1-1/2 cups

Important things to know:

  • Fresh mayonnaise should be used within 2 or 3 days. Even then, it can become a source of food poisoning if allowed to stand at room temperature for more than an hour.
  • Homemade mayonnaise will last four days, at most, in the refrigerator.
  • Commercial mayonnaise in opened jars can remain stable in a refrigerator for about six months.
  • Commercial mayonnaise can remain at room temperature for some time without danger of bacterial growth, but it may lose flavor.
  • Freezer or extremely cold temperatures will cause separation and an unpleasant change in texture.
  • Anyone allergic to eggs should avoid mayonnaise. The vinegar may trigger an allergic reaction in people sensitive to molds.
  • Most commercial types of mayonnaise and salad dressing have fillers made of gluten, which should be avoided by anyone with Celiac Disease.
  • True mayonnaise contains approximately 70% – 80% fat, which may be a drawback for some dieters.

“This post was originally published on October 15, 2013 @ 04:18”

Len Carpio

The majority of articles I published were focused on health. I’m very interested in using natural remedies as they enhance the body's ability to heal itself and have no harmful side effects. I became interested in natural remedies when I met a Gerson therapist, who told me that in Gerson therapy they use “ live food” (organic vegetable, fruits, etc) to cure their patients. For the body to fight different illnesses, our immune system should be strong. In Gerson therapy they promote the supplementation of healthy and nutritious “ live food” for the body to fight disease, repair and regain its strength. I hope you will enjoy and learn from reading my articles. Have a good day and lets all be healthy :)

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