Hellmann's Tartar Sauce
Hellmann's
Listed as: TARTAR SAUCE, TARTAR
Ingredients
In label order, highest quantity first
- 1WATER
- 2SWEET PICKLE RELISH (CUCUMBERS, DISTILLED VINEGAR, SUGAR, DEXTROSE, SALT, XANTHAN GUM, MUSTARD SEEDS, NATURAL FLAVOR, CURRY POWDER)
- 3CANOLA OIL
- 4MODIFIED CORN STARCH
- 5SUGAR
- 6EGGS
- 7DISTILLED VINEGAR
- 8SALT
- 9MODIFIED POTATO STARCH
- 10LEMON JUICE CONCENTRATE
- 11SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY)
- 12NATURAL FLAVOR
- 13PAPRIKA EXTRACT.
Nutrition facts
| Nutrient | Per 100 g | Per serving (30 g) |
|---|---|---|
| Energy | 267 kcal | 80.1 kcal |
| Fat | 20 g | 6 g |
| of which saturated | 0 g | 0 g |
| Carbohydrate | 16.7 g | 5 g |
| of which sugars | 13.3 g | 4 g |
| of which added sugars | 13.3 g | 4 g |
| Protein | 0 g | 0 g |
| Sodium | 933 mg | 279.9 mg |
Questions about Hellmann's Tartar Sauce
- Is Hellmann's Tartar Sauce healthy?
- TrustPick's ingredient review: some things worth noting. Its TrustPick Health Score is 74/100 (grade B). Per 100 g it is high in sodium (933 mg). Sorbic Acid and Calcium Disodium EDTA (used to protect quality) and Natural Flavor are worth noting. "Healthy" depends on your diet and how much you eat; these facts come from the label and are explained in our methodology at trustpick.app/methodology.
- What are the ingredients in Hellmann's Tartar Sauce?
- In label order (largest amount first): WATER, SWEET PICKLE RELISH (CUCUMBERS, DISTILLED VINEGAR, SUGAR, DEXTROSE, SALT, XANTHAN GUM, MUSTARD SEEDS, NATURAL FLAVOR, CURRY POWDER), CANOLA OIL, MODIFIED CORN STARCH, SUGAR, EGGS, DISTILLED VINEGAR, SALT, MODIFIED POTATO STARCH, LEMON JUICE CONCENTRATE, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, and 1 more.
- Does Hellmann's Tartar Sauce contain any ingredients worth knowing about?
- Sorbic Acid and Calcium Disodium EDTA (used to protect quality) (worth noting): Permitted preservatives with strict limits to ensure safety. Natural Flavor (worth noting): The exact composition of natural flavors is often proprietary, leading to uncertainty about specific components.
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