Food With Very Low Carbs & Protein

There are few foods that do not offer protein and/or carbohydrates other than fats, such as oil or butter. Protein and carbohydrates are main macronutrients found in nearly all foods. Examples of foods that do not offer appreciable amounts of either nutrient include many beverages and broths, fats, and some low-calorie or diet sweets, as well as condiments.

Beverages and Broths

Many beverages offer no protein and very little carbohydrates. Water, of course, is a perfect example. Others include diet sodas and electrolyte-enhanced sports drinks, herbal teas, coffee or coffee drinks (such as café lattes) made with small amounts of steamed milk (approximately 1/2 cup of steamed whole milk), fruit juice blends and fruit juice cocktails made with non-nutritive sweeteners, such as Splenda, vegetable and tomato juices, diet vegetable/fruit juice blends, diet hot cocoa and broths (such as chicken, beef and vegetable).

Vegetable Oils and Other Fats

All vegetable oils provide about 120 calories and 14 to 16g of fat per tablespoon. They do not offer any carbohydrates or protein. They are mostly a mixture of unsaturated fatty acids. Examples include sunflower, safflower, canola, grapeseed, walnut, flaxseed, sesame, olive, corn and fish oils. Butter, mayonnaise, margarine, oil-based salad dressings (without added sugars), non-dairy creamers, and heavy whipping cream are rich in fat and provide calories, but offer little protein or carbohydrates.

Sweets and Condiments

Fudge pops and all fruit popsicles (sugar free), as well as some frozen novelties (diet or made with non-nutritive sweeteners), Italian ice, sugar-free gelatin, sugar-free hard candies, reduced-sugar or sugar-free jams or preserves, dietetic pancake syrup, mustard, flavored vinegars (such as red wine, rice or balsamic), relishes, salsas, steak sauces, fat-free salad dressings, whipped topping, and herbs and spices are examples of condiments which provide flavor and some calories, but virtually no protein or carbohydrates.

References

• Nutrition Data
• National Nutrient Database for Standard Reference
• Nutrition for Foodservice and Culinary Professionals, 6th Ed.; K.E. Drummond and L.M. Brefere; 2007