Free range egg mayonnaise
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 22.7 g | 32% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.32 g | — |
| Protein | 10.2 g | 20% |
| Salt | 0.93 g | 16% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
œufs de poules élevées en plein air cuits (76%) • Mayonnaise (23%) (Huile de colza • Eau • Jaune d'œufs de poules élevées en plein air pasteurisés • Vinaigre • Sucre • Sel • Farine de moutarde) • Sel • Fécule de maïs • Poivre blanc moulu.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
8% 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 the United Kingdom, 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.