Tartar Sauce Macros for Weight Loss

Reading the label on this tartar sauce, the first thing I notice is the soybean oil base, followed by sugar and sweet pickles. It scores a solid 9.4, suggesting a well-balanced profile. The texture looks creamy, likely from the egg yolks and modified corn starch. For a late-night fish filet, this could be a satisfying topper, though the 6g of sugar per 100g is something to keep in mind if you're watching intake. It's a straightforward condiment that delivers on the classic flavor you expect, but it isn't the lowest sugar option available.

This option lists water first, followed by soybean oil and sugar. With a score of 9.0, it's a decent choice, but the 10g of sugar per 100g stands out immediately. The inclusion of xanthan gum in the pickles suggests a thicker, gel-like consistency rather than a loose, oil-heavy dressing. It might work well as a dip for fried seafood sticks in a lunchbox, offering a sweet tang. However, if you prefer a savory, low-sugar kick, the sweetness here might be a bit overpowering. It's a trade-off between sweetness and savory depth.

The label here is distinct: soybean oil, cucumbers, and high fructose corn syrup, yet the total sugar is only 3g per 100g. This score of 9.7 is impressive, likely driven by the inclusion of lemon juice, onions, and capers for a complex flavor profile. It's a lighter, brighter option. I could see this being excellent on a grilled white fish fillet for dinner, adding moisture without a heavy sugar load. The trade-off is the use of high fructose corn syrup, which some people prefer to avoid, but the quantity is minimal compared to the flavor payoff.

This jar lists soybean oil and chopped pickles with a specific preservative blend (potassium sorbate and sodium benzoate). It scores 8.9. The pickles contain alum and xanthan gum, which usually results in a very crisp, slightly rubbery texture that holds up well in heat. It's a sturdy sauce. I'd use this on a fried fish sandwich, where the tang cuts through the grease. The trade-off is the preservative list and the alum taste, which can be sharp. It's functional and shelf-stable, but lacks the fresh, homemade feel of others.

This 'Tasty' version uses canola oil and a mix of vinegars, but the standout ingredients are the fruit concentrates (pear, apple, peach) and pineapple syrup. It scores 9.3. This suggests a much sweeter, fruit-forward profile than standard tartar sauce. The 7g sugar content is moderate, likely coming from those fruit sources. I imagine this being a hit on fish tacos, adding a tropical twist. The trade-off is that the fruitiness might clash if you're expecting a savory, pickle-heavy condiment. It's a unique spin, but definitely an acquired taste.