Classic MAYO
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 342 kcal | 16% |
| Fat | 30.2 g | 43% |
| of which saturates | 2.6 g | 11% |
| Carbohydrate | 17.2 g | 6% |
| of which sugars | 13.7 g | 15% |
| Fibre | 0.00 g | 0% |
| Protein | 0.40 g | 1% |
| Sodium | 0.67 g | 29% |
Open Food Facts, ODbL, record updated 31 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Canola Oil [Protected with Antioxidant (307b)], Water, Malt Vinegar (from Barley),Sugar, Vinegar, Maize Thickener (1422), Salt, Egg Yolk (1.2%), Mustard Flour,Food Acid (330), Natural Flavour, Antioxidant (385), Natural Colour (161b).
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E161bLuteinColour
- E307bconcentrated tocopherolAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
71% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Mayonnaises”: 2.69 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.