Chapter 26         

Condiments, Jams, & Syrups

Portion Food Item Net Carbs (g)
1 tbs Balsamic vinegar 2.3
1 tbs Barbeque Sauce 1.8
1 tbs Capers 0.1
1 tbs Cider vinegar 0.9
1 tbs Dijon mustard 0
1 tbs Fish sauce, ready-to-serve 0.7
1 tbs Horseradish, prepared 1.4
1 tbs Hot sauce 0
1 tbs Jams & Preserves 12.7
1 tbs Ketchup, 3.4
1 tbs Miso Paste, dark red 2.6
1 tbs Miso Paste, light yellow 2.6
1 tbs Molasses 13.8
1 tbs Molasses, blackstrap 12.2
1 tbs Mustard, yellow 0.3
5 olives Olives, black 2
5 olives Olives, pickled, canned or bottled, green 0.3
1 tbs Orange Marmalade 13.3
1 tbs Pesto sauce 0.5
1 tbs Pickle relish, hamburger 4.7
1 tbs Pickle relish, hotdog 3.3
1 tbs Pickle relish, sweet 5.1
1 slice Pickles, dill 0.1
1 pickle Pickles, sour 0.4
1 large pickle Pickles, sweet 10.7
1 tbs Red wine vinegar 0
1 tbs Rice vinegar, natural 0
1 tbs Salsa, green 1
0.5 cup Sauerkraut, canned 2.2
1 tbs Sherry vinegar 2
1 tbs Soy sauce made from soy and wheat (shoyu), low-sodium 1.4
0.25 cup Soy sauce, made with soy (tamari) 2.7
0.5 cup Sugar, brown 107.1
1 tsp Sugar, white, granulated 4
1 tbs Sugar, white, powdered 8
1 tbs Syrup, cane & 15% maple 15
1 tbs Syrup, corn & sugar 16.8
1 tbs Syrup, corn, dark 15.3
1 tbs Syrup, corn, high fructose 14.4
1 tbs Syrup, corn, light 15.3
1 tbs Syrup, malt 17.1
1 tbs Syrup, maple 13.4
1 tbs Syrup, pancake & waffle 15.1
1 tbs Syrup, sorghum 15.7
1 tbs Tahini (sesame butter), from roasted & toasted kernals 1.8
1 tbs Tahini (sesame butter), from unroasted kernals 1.2
0.5 cup Tomato paste, canned 19.9
0.5 cup Tomato puree, canned 9.5
1 tbs Worcestershire sauce 3.3

 

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