Sauces

Sauces and Condiments

Sauces and condiments can contain a significant amount of carbohydrate but obviously the volume used will significantly affect your ultimate sugar intake. Different products may contain variable amounts of carbohydrate so the below should only be used as a guide and we would recommend checking product labels.

Key points:

Avoid sauces high in carbohydrate including tomato and brown sauce
Be careful with pickles and chutneys which can contain significant amounts of carbohydrate
You can make a salad dressing by mixing some of the green options below

Vegetables

Nuts & Seeds

Fruit

GREEN OPTIONS

	Malt vinegar 0% carb		Olive oil 0% carb
	Apple cider vinegar 1% carb		Mayonaise 1% carb
	Lemon juice 2% carb		Lime pickle 3% carb
	Instant gravy 4% carb		Dijon mustard 6% carb
	Peppercorn sauce 6% carb

AMBER OPTIONS

	Hollandaise 8% carb		Parsley sauce 9% carb
	Whole grain mustard 9% carb		Soy Sauce 10% carb
	Bread sauce 10% carb		French dressing 11% carb

RED OPTIONS

	Tartare sauce 16% carb		Mint sauce 16% carb
	Salad cream 17% carb		Horseradish sauce 19% carb
	Worcestershire sauce 21% carb		Apple sauce 22% carb
	Tomato sauce 23% carb		Brown sauce 28% carb
	Balsamic vinegar 30% carb		BBQ sauce 32% carb
	Aubergine pickle 35% carb		Branston pickle 35% carb
	Cranberry sauce 40% carb		Maggi/Hot sauce 40% carb
	Teriyaki sauce 41% carb		Sweet chilli sauce 43% carb
	Mango chutney 62% carb

We would love your feedback

We are hearing from many people getting amazing results having visited our website from around the world. It would be great to shares some of these anonymous stories on this site to inspire others to take the plunge into lower carbohydrate eating.

We are also keen to hear how you think we could improve.

You can use this form to contact the Health & Wellbeing team at New Forest PCN.

This website does not provide personal medical advice.

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