Ingredient Breakdown
Lemon-shallot vinaigrette nutrition facts – A lemon-shallot vinaigrette is a simple yet flavorful dressing, the nutritional profile of which is largely determined by its core ingredients. Understanding the individual nutritional contributions allows for informed adjustments based on dietary needs and preferences. This section will detail the typical ingredients and their respective nutritional impacts on the final product.
Typical Ingredients and Variations
The foundation of a lemon-shallot vinaigrette typically includes lemon juice, shallot, olive oil, and salt. However, numerous variations exist. Some recipes incorporate Dijon mustard for added tang and creaminess, while others might add honey or maple syrup for sweetness, or herbs like parsley or thyme for enhanced aroma and flavor. Garlic is another common addition, offering a pungent and savory note.
The ratio of oil to acid (lemon juice) can also vary, affecting the overall richness and tanginess of the dressing. For example, a vinaigrette with a higher oil-to-acid ratio will be richer and less acidic.
Nutritional Profile of Main Ingredients
- Lemon Juice: A rich source of Vitamin C, an antioxidant crucial for immune function and collagen production. It also provides small amounts of potassium and folate. The acidity of lemon juice contributes to the tangy flavor and acts as an emulsifier, helping to bind the oil and water-based components of the vinaigrette.
- Shallot: A member of the onion family, shallots offer a milder, sweeter flavor than onions. They are a good source of antioxidants, particularly quercetin, linked to various health benefits. They also contain small amounts of Vitamin C and various minerals.
- Olive Oil: A primary source of healthy monounsaturated fats, crucial for heart health and reducing the risk of chronic diseases. Different types of olive oil (extra virgin, virgin, etc.) vary slightly in their nutritional composition and flavor profiles. Olive oil contributes significantly to the vinaigrette’s caloric density and creamy texture.
- Salt: Essential for flavor enhancement, but moderation is key due to its impact on blood pressure. Salt contributes virtually no nutritional value beyond taste.
Contribution of Ingredients to Overall Nutritional Content
The nutritional content of the vinaigrette is a sum of its parts. The healthy fats from the olive oil dominate the caloric content, while the lemon juice provides Vitamin C and acidity. Shallots contribute antioxidants and flavor, and salt enhances taste. Adding other ingredients like honey or mustard will alter the nutritional profile, potentially increasing the sugar or fat content, respectively.
The overall nutritional value depends heavily on the specific ingredients used and their proportions.
Comparison of Oils Used in Vinaigrettes
| Oil Type | Calories (per tablespoon) | Monounsaturated Fat (g) | Polyunsaturated Fat (g) |
|---|---|---|---|
| Olive Oil (Extra Virgin) | 120 | 8-9 | 1-2 |
| Canola Oil | 120 | 6-7 | 3-4 |
| Avocado Oil | 120 | 10-11 | 1 |
| Sunflower Oil | 120 | 2-3 | 6-7 |
Macronutrient Content
Lemon-shallot vinaigrette, a staple in many kitchens, boasts a unique macronutrient profile that contributes to both its flavor and potential health implications. Understanding this profile is key to appreciating its role in a balanced diet. A typical serving size (approximately 2 tablespoons) generally provides a relatively low-calorie option compared to other salad dressings.The macronutrient composition of lemon-shallot vinaigrette primarily consists of fat, carbohydrates, and a negligible amount of protein.
Lemon-shallot vinaigrette, a lighter option, boasts a lower calorie and fat count compared to many creamy dressings. For those interested in a contrasting profile, you might explore the nutritional details of alabama-style white barbecue sauce nutrition facts , a richer, mayonnaise-based sauce. Returning to the vinaigrette, its nutritional value often shines due to the inclusion of fresh lemon juice and shallot’s beneficial compounds.
The high fat content stems mainly from the oil used (e.g., olive oil, canola oil), while carbohydrates are primarily derived from the shallots and a touch of sugar, if added. Protein content is minimal as the primary ingredients are not significant protein sources.
Macronutrient Percentage Breakdown
A precise percentage breakdown will vary based on the specific recipe and ingredients used. However, a reasonable estimate for a typical lemon-shallot vinaigrette would be approximately 70-80% fat, 15-25% carbohydrates, and 1-5% protein. This high fat content is characteristic of many oil-based dressings. For example, a vinaigrette made with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a teaspoon of finely minced shallot would have a macronutrient profile leaning heavily towards fat due to the olive oil’s contribution.
Comparison to Other Salad Dressings
Compared to creamy dressings like ranch or Caesar, lemon-shallot vinaigrette offers a significantly lower calorie count and a more favorable fat profile. Creamy dressings are typically higher in saturated fat and calories due to the inclusion of dairy products and other thickeners. In contrast, vinaigrette’s reliance on oil provides primarily unsaturated fats, considered healthier than saturated fats. However, some commercially prepared vinaigrettes may contain added sugars, impacting the carbohydrate content and overall nutritional value.
For example, a creamy ranch dressing may contain 150-200 calories per serving and a high percentage of saturated fat, while a comparable serving of lemon-shallot vinaigrette would likely be under 100 calories and primarily contain unsaturated fats.
Potential Health Impacts of Macronutrient Ratios
The high fat content in lemon-shallot vinaigrette, particularly if using healthy oils like olive oil, can provide beneficial monounsaturated and polyunsaturated fatty acids. These fats are linked to improved heart health and reduced risk of chronic diseases.
- Positive Impacts: The unsaturated fats in olive oil, a common ingredient, contribute to improved cholesterol levels and overall cardiovascular health. The low carbohydrate content can be beneficial for individuals managing blood sugar levels.
- Potential Negative Impacts: Excessive consumption of any dressing, even healthy ones, can lead to weight gain if calorie intake exceeds expenditure. The fat content, while beneficial in moderation, can contribute to weight gain if consumed in large quantities. Furthermore, some commercially prepared vinaigrettes may contain added sugars, which can negatively impact metabolic health.
Micronutrient Profile
Lemon-shallot vinaigrette, while primarily a source of fat and some carbohydrates from the ingredients, also contributes a small but noteworthy amount of micronutrients, depending on the specific recipe and quantities used. These micronutrients, though present in smaller quantities than in dedicated sources like fruits and vegetables, contribute to overall dietary intake and can play a beneficial role in maintaining health.
The following sections detail the key vitamins and minerals found and their respective health implications.
Vitamin and Mineral Content of Lemon-Shallot Vinaigrette
The micronutrient profile of a lemon-shallot vinaigrette is largely determined by the ingredients. Lemons are a good source of Vitamin C, while shallots contribute small amounts of various B vitamins and minerals like potassium. The type and amount of oil used will influence the vitamin E content. Variations in recipe proportions will affect the final micronutrient concentrations.
It’s important to remember that vinaigrette is not a primary source of these nutrients; its contribution should be viewed as part of a balanced diet.
Key Vitamins and Minerals and Their Roles
| Vitamin Type | Mineral Type | Micronutrient | Health Role |
|---|---|---|---|
| Vitamin C (Ascorbic Acid) | – | Primarily from lemons | Acts as a powerful antioxidant, boosting the immune system and aiding in collagen synthesis (important for skin, bones, and connective tissue). Deficiency can lead to scurvy. |
| Vitamin E (Tocopherols) | – | Amount depends on oil type and quantity; olive oil is a good source. | Another significant antioxidant, protecting cells from damage caused by free radicals. It also plays a role in immune function and blood clotting. |
| B Vitamins (various) | – | Small amounts from shallots and other potential additions (e.g., herbs). | B vitamins are essential for energy metabolism, nerve function, and red blood cell formation. Specific B vitamins have unique roles; for example, B6 is crucial for neurotransmitter synthesis. |
| – | Potassium | Primarily from shallots | Essential for maintaining fluid balance, nerve signals, and muscle contractions. Adequate potassium intake is linked to lower blood pressure. |
| – | Other Minerals (trace amounts) | Vary based on ingredients; may include iron, magnesium, etc. | Trace minerals play various roles in bodily functions, acting as cofactors in enzymatic reactions. Iron is vital for oxygen transport, while magnesium is involved in muscle and nerve function. |
Estimated Micronutrient Amounts per Serving
Providing precise micronutrient amounts per serving is challenging without a specific recipe. However, we can offer estimations. A typical serving (approximately 2 tablespoons) of a lemon-shallot vinaigrette might contain:* Vitamin C: Around 2-5 mg, depending on lemon juice quantity. This is a small fraction of the recommended daily intake.
Vitamin E
The amount varies greatly depending on the type and quantity of oil used. Olive oil could contribute 2-4 mg alpha-tocopherol per serving.
Potassium
Potentially 50-100 mg from the shallots, a minor contribution to daily needs.These are rough estimations, and the actual values can fluctuate based on the ingredients and their quantities. It is always best to consult nutrition databases or software for specific recipes.
Recipe Variations and Nutritional Impacts
Lemon-shallot vinaigrette offers incredible versatility. Slight alterations in ingredients can significantly impact both the nutritional profile and the final taste and texture of the dressing. Exploring these variations allows for customization to suit individual dietary needs and preferences.
Three Lemon-Shallot Vinaigrette Recipe Variations
This section details three distinct lemon-shallot vinaigrette recipes, each showcasing a different flavor profile and nutritional composition. The variations focus on changing the oil type, adding different herbs, and incorporating a touch of sweetness.
Recipe 1: Classic Lemon-Shallot Vinaigrette
This recipe uses extra virgin olive oil for its robust flavor and health benefits. It serves as a baseline for comparison with the subsequent variations.
Ingredients: 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 shallot (finely minced), 1 teaspoon Dijon mustard, salt and pepper to taste.
Nutritional Breakdown (per serving, approximate): Calories: 150, Fat: 16g (2g saturated), Carbohydrates: 2g, Protein: 0g.
Recipe 2: Lemon-Shallot Vinaigrette with Walnut Oil and Herbs
This variation incorporates walnut oil for a richer, nuttier flavor and adds fresh herbs for enhanced aroma and micronutrients.
Ingredients: 2 tablespoons walnut oil, 1 tablespoon extra virgin olive oil, 2 tablespoons lemon juice, 1 shallot (finely minced), 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, salt and pepper to taste.
Nutritional Breakdown (per serving, approximate): Calories: 180, Fat: 19g (3g saturated), Carbohydrates: 3g, Protein: 1g.
Recipe 3: Honey-Lemon-Shallot Vinaigrette
This recipe adds a touch of honey for a balanced sweetness, complementing the tartness of the lemon and the sharpness of the shallot. It may slightly alter the macronutrient profile.
Ingredients: 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 shallot (finely minced), 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste.
Nutritional Breakdown (per serving, approximate): Calories: 170, Fat: 17g (2g saturated), Carbohydrates: 4g, Protein: 0g.
Comparison of Flavor Profiles and Textures, Lemon-shallot vinaigrette nutrition facts
The classic vinaigrette offers a bright, slightly sharp flavor with a smooth texture. The walnut oil variation provides a richer, nuttier flavor and a slightly thicker consistency due to the walnut oil’s properties. The honey variation introduces a subtle sweetness that balances the acidity, resulting in a more mellow flavor profile, maintaining a smooth texture.
Nutritional Information Summary
| Recipe | Calories (approx.) | Fat (g, approx.) | Carbohydrates (g, approx.) |
|---|---|---|---|
| Classic | 150 | 16 | 2 |
| Walnut & Herb | 180 | 19 | 3 |
| Honey-Lemon | 170 | 17 | 4 |
Popular Questions: Lemon-shallot Vinaigrette Nutrition Facts
Is lemon-shallot vinaigrette suitable for low-carb diets?
Generally yes, as it is low in carbohydrates. However, the amount of carbohydrate will vary slightly depending on the specific recipe and ingredients used.
Can I make a vegan lemon-shallot vinaigrette?
Yes, absolutely! Ensure that any added honey or other non-vegan ingredients are omitted or replaced with vegan alternatives.
How long can I store homemade lemon-shallot vinaigrette?
Store homemade vinaigrette in an airtight container in the refrigerator for up to a week for optimal freshness and quality.
Does the vinaigrette’s nutritional content change if I add Dijon mustard?
Adding Dijon mustard will slightly increase the sodium and protein content, but the overall nutritional impact remains relatively minor.
Are there any potential allergic reactions associated with lemon-shallot vinaigrette?
Yes, potential allergens include lemons, shallots, and any added ingredients like nuts or seeds. Always check the ingredients carefully if you have allergies.