Mayonnaise

Mayonnaise

1 Tbsp107 cal;
.16 gm protein (incomplete);
12 gm fat;
.33 gm carbohydrate;
2.7 mg calcium;
4 mg phosphorus;
.07 mg iron;
89 mg sodium;
5 mg potassium;
42 units A;
.003 mg B-1;
.006 mg B-2;
2 gm saturated fatty acids;
6 gm linoleic acid.

A basic ingredient in many salad dressings, salads, sauces, and sandwiches, mayonnaise is basically a combination of soybean, cottonseed, or corn oils, eggs, vinegar, and spices. It is often on the forbidden food list for those troubled by atherosclerosis but if made with liquid vegetable oils, this condiment, along with nuts, unhydrogenated nut butters, and salad oils, is one of the few reliable sources of essential fatty acids. It is especially rich in linoleic acid, necessary for growth and the health of glands, hair, and skin, and an aid in production of energy, bile, lecithin, and lipase fat digesting enzymes, and in maintenance of proper weight. Like all fat products, mayonnaise is rather high in calories and since only about two or three tablespoons of oil are needed daily, mayonnaise should be used with moderation for best nutritional balance.