I had a blog topic request from my amazing mommy. So, mom, here you go!
Her topic proposal: Mayo with olive oil. She said in an email, “I’ve seen it advertised and on the shelf today. Us consumers will need to know it it’s good because it touts the words olive oil. If it is indeed beneficial, how much?”
Simple answer: It’s a condiment that contains calories, fat, and in some cases cholesterol. It should be used in moderation.
Reality, however, is not omission from the diet. So, let’s discuss.
Between the choices offered by Hellmann’s, my recommendation in order of “dietary preference” would be:
- Hellmann’s Canola Cholesterol-Free
- Hellmann’s Low Fat
- Hellmann’s Light
- Hellmann’s with Olive Oil
- Hellmann’s Real Mayonnaise
The lowest option calorically is the low-fat Hellmann’s measuring in at 15 calories and 1 gram of fat per serving (1 tablespoon). The problem with it is the ingredients – water and modified cornstarch being the two main ingredients. Also, the sodium (while not high) is higher than any other Hellmann’s product. It is also the lowest in “good fat” – mono and polyunsaturated fatty acids (MUFAs and PUFAs).
Hellmann’s Canola Cholesterol-Free comes in as #1 in my book because it is 50% lower in calories than Hellmann’s Real Mayonnaise, contains no saturated fat, no cholesterol, and is lower sodium than the Hellmann’s made with olive oil. The olive oil product contains 5 more calories than the canola product and 5 milligrams of cholesterol, as well as 0.5 grams of saturated fat. Also, the olive oil product is not made of pure olive oil, but also contains soybean oil. Further, when you log-on to www.hellmanns.com, the olive oil product is asterisked and noted to not contain olive oil. If that’s confusing and unclear to a dietitian, it’s certainly unclear to consumers.
Canola oil is a heart-healthy oil and inexpensive. It offers similar MUFA and PUFA content as olive oil, and can be used diversely in cooking and baking.
Mom: Buy the Hellmann’s Canola Cholesterol-Free. Love you!