Toum
Toum is a fluffy, pungent garlic sauce from the Levant, traditionally made by emulsifying copious amounts of raw garlic with oil, lemon juice, and salt. It's a staple condiment in Lebanese and other Middle Eastern cuisines, often served with grilled meats, shawarma, or as a dip.
🍽️ Nutrition at a glance
Toum is extremely high in fat due to its oil base, with minimal carbs or protein, and provides a strong dose of allicin from garlic. A typical 1-tablespoon serving contains roughly 100-120 calories, mostly from healthy fats.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 0.2 g |
| Carbs | 0.5 g |
| Fat | 11.5 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Vitamin B6 | 0.02 mg |
| Vitamin C | 1.5 mg |
| Vitamin E | 1.2 mg |
| Vitamin K | 2.5 µg |
| Manganese | 0.05 mg |
| Selenium | 0.5 µg |
| Phosphorus | 8 mg |
| Magnesium | 2 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Its unique emulsion technique creates a creamy, stable texture without dairy or eggs, making it a vegan-friendly powerhouse. Culturally, it's prized for its intense garlic flavor, which is believed to have antimicrobial properties and is often used to balance rich, savory dishes.
AI estimate may be inaccurate · Terms