Nutrition in Aioli

Often called 'the butter of Provence,' aioli is a type of mayonnaise made with egg yolks, olive oil, lemon juice and garlic. It is a tasty condiment often used to flavor meat, fish, vegetables and bread. The FDA cautions against eating aioli made with raw eggs which may contain undesirable bacteria, and advises using fresh pasteurized eggs whenever creating raw egg dishes to protect yourself from bacteria.

Vitamins

Aioli contains vitamin C, obtained from two of its primary ingredients: garlic and lemon juice. Garlic also supplies aioli with vitamin K, as do the oil and egg yolks in aioli. Egg yolks also add vitamin D to this condiment. Other important vitamins in aioli include vitamin A, thiamine, riboflavin, niacin, pantothenic acid, B-6, folate, choline, vitamin E, lutein and zeaxanthin.

Minerals

The garlic and egg yolks in aioli supply you with ten minerals: Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selenium. The olive oil in aioli provides additional calcium, iron, potassium and sodium. Additional potassium, copper and manganese come from the lemon juice.

Fats

One large egg yolk contains 183 mg of cholesterol and 5 g of fat. Olive oil contains healthy polyunsaturated and monounsaturated fats as well and no cholesterol. There are 1.624 g of saturated fatty acids in one large egg yolk. One cup of olive oil contains 29.825 g of saturated fatty acids.

Additional Nutrition in Aioli

One large egg yolk contains 2.70 g of protein and 55 calories. Aioli supplies you with 18 amino acids found in egg yolks as well as garlic. According to Linda Tokarz from the United States Department of Agriculture, Agricultural Research Service, garlic contains thiosulfinates that may thin your blood and reduce your blood pressure. Olive oil contains polyunsaturated and monounsaturated fatty acids, the healthier fats which help prevent the occurrence of a stroke or heart attack. The number of calories in olive oil is high -- almost 2,000 per cup.