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

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.

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