Sandwich spread
Common food
Photo: Wikipedia
A thick, creamy emulsion typically made from oil, egg yolk, and vinegar or lemon juice, sandwich spread is a staple condiment known for its smooth, rich texture and tangy, savory flavor. Nutritionally, it is a high-fat, calorie-dense food, providing a significant amount of energy from fat with minimal protein or fiber.
Calorie split: 1% protein · 22% carbs · 77% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to transform a dry sandwich into a moist, flavorful bite and its incredible versatility as a base for countless sauces and dressings.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content can contribute to weight gain if overused, and store-bought versions often contain added sugars and sodium. For those monitoring blood sugar or calorie intake, using a thin layer, choosing light versions, or mixing it with Greek yogurt can be effective strategies.
Key benefits
- Provides quick energy from fats and carbohydrates.
- Acts as a flavor enhancer and moisture agent in sandwiches and salads.
- Contains fat-soluble vitamins from egg yolks like Vitamin D and choline.
- Offers a convenient, shelf-stable way to add richness to meals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The most famous sandwich spread, mayonnaise, is thought to have been named after the French port city of Mahón, where a victory in 1756 supposedly inspired the Duke of Richelieu's chef to create the sauce.
Full nutrition (USDA data · scales with serving)
| Water | 40.8 g |
| Energy | 389 kcal |
| Protein | 0.90 g |
| Total lipid (fat) | 34.0 g |
| Carbohydrate, by difference | 22.4 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 15.2 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.20 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 26.0 mg |
| Potassium, K | 35.0 mg |
| Sodium, Na | 1000 mg |
| Zinc, Zn | 0.81 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.01 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 22.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 94.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 27.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 87.0 ug |
| Vitamin E (alpha-tocopherol) | 4.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 24.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 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 | 0.00 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 7.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 20.0 g |
| PUFA 18:2 | 18.1 g |
| PUFA 18:3 | 1.9 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 76.0 mg |
Amino acid profile (per 100g)
Estimated from Sandwich spread, with chopped pickle, regular, unspecified oils — USDA does not publish this profile for Sandwich spread.
| Tryptophan | 0.01 g |
| Threonine | 0.05 g |
| Isoleucine | 0.05 g |
| Leucine | 0.08 g |
| Lysine | 0.06 g |
| Methionine | 0.02 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.04 g |
| Tyrosine | 0.04 g |
| Valine | 0.06 g |
| Arginine | 0.06 g |
| Histidine | 0.02 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.07 g |
| Glutamic acid | 0.11 g |
| Glycine | 0.03 g |
| Proline | 0.04 g |
| Serine | 0.07 g |
FAQ
What is the main difference between sandwich spread and mayonnaise?
Sandwich spread is often a broader category that can include mayonnaise, but it frequently has added ingredients like relish, spices, or other flavorings, making it a pre-mixed, ready-to-use condiment.
Is sandwich spread a good source of protein?
No, with only 0.9g of protein per 100g, it is not a significant protein source. Its primary nutritional contribution is from fats.
How can I make a sandwich spread healthier at home?
You can blend silken tofu, Greek yogurt, or avocado with herbs and lemon juice to create a creamy, lower-fat, and higher-protein spread.
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 3.89 kcal/g · 1% calories from protein · 0.4 g fiber · 15.2 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: 28.57 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.