Salad Dressing, mayonnaise, light, SMART BALANCE, Omega Plus light
Whole food · Fats and Oils
Photo: Wikipedia
This is a lighter, omega-3 fortified version of classic mayonnaise, offering a creamy, rich texture with a tangy, savory flavor profile. Its nutrition is defined by its significant fat content, primarily from a blend of oils, while providing minimal protein and carbohydrates.
Calorie split: 2% protein · 11% carbs · 88% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the familiar, satisfying creaminess of mayo with a perceived health halo from added omega-3s. It's a versatile staple that instantly upgrades sandwiches, salads, and dips.
⚠️ Watch-outs & how to enjoy it better
Despite being 'light,' it remains a high-fat, calorie-dense condiment, which can contribute to excess calorie intake if used liberally. The emulsified oils can be sensitive to high heat, potentially breaking in cooking. Tip: Use it as a finishing condiment or in cold preparations, and practice strict portion control by measuring a tablespoon rather than squeezing freely.
Key benefits
- Source of omega-3 fatty acids from added flaxseed oil
- Lower in calories and fat than regular mayonnaise
- Provides vitamin E as an antioxidant
- Creamy texture enhances palatability of vegetables
- Convenient, ready-to-use emulsion for quick meal prep
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Omega Plus' designation typically comes from blending in flaxseed oil, which is one of the richest plant-based sources of the omega-3 ALA, but this oil is never used alone due to its strong flavor and low smoke point.
Full nutrition (USDA data · scales with serving)
| Water | 52.4 g |
| Energy | 333 kcal |
| Energy | 1393 kj |
| Protein | 1.5 g |
| Total lipid (fat) | 34.2 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 9.4 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 5.4 g |
| Sucrose | 4.1 g |
| Glucose | 0.54 g |
| Fructose | 0.42 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.29 g |
| Starch | 4.7 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.31 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 27.0 mg |
| Potassium, K | 63.0 mg |
| Sodium, Na | 848 mg |
| Zinc, Zn | 0.20 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.03 mg |
| Pantothenic acid | 0.27 mg |
| Vitamin B-6 | 0.01 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin A, RAE | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 10.4 mg |
| Tocopherol, beta | 0.07 mg |
| Tocopherol, gamma | 11.1 mg |
| Tocopherol, delta | 2.1 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 65.8 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.86 g |
| SFA 20:0 | 0.17 g |
| SFA 22:0 | 0.10 g |
| SFA 24:0 | 0.04 g |
| Fatty acids, total monounsaturated | 16.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.08 g |
| MUFA 16:1 c | 0.08 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 16.0 g |
| MUFA 18:1 c | 15.9 g |
| MUFA 20:1 | 0.53 g |
| MUFA 22:1 | 0.03 g |
| MUFA 22:1 c | 0.03 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 11.8 g |
| PUFA 18:2 | 8.5 g |
| PUFA 18:2 n-6 c,c | 8.4 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 3.2 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 3.2 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.05 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 33.0 mg |
Amino acid profile (per 100g)
Estimated from Salad dressing, sesame seed dressing, regular — USDA does not publish this profile for Salad Dressing.
| Tryptophan | 0.05 g |
| Threonine | 0.05 g |
| Isoleucine | 0.05 g |
| Leucine | 0.08 g |
| Lysine | 0.14 g |
| Methionine | 0.03 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.09 g |
| Tyrosine | 0.10 g |
| Valine | 0.07 g |
| Arginine | 0.40 g |
| Histidine | 0.03 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.46 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
How is this different from regular mayonnaise?
It has reduced fat and calories per serving and includes added flaxseed oil for omega-3 fatty acids, but it is still primarily an oil-based emulsion.
Can I use this for baking or frying?
It's not recommended for high-heat cooking like frying, as the emulsion can break. It can sometimes be used in baking to add moisture and fat, but it may impart a slight tangy flavor.
Is this considered a healthy food?
It's a healthier *alternative* to regular mayo due to added omega-3s and reduced calories, but it should still be consumed in moderation as a high-fat condiment, not a health food.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.33 kcal/g · 2% calories from protein · 0.2 g fiber · 5.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 13.46 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.