PIRI PIRI MAYO
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 522 kcal | 26% |
| Fat | 54.6 g | 78% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 6.3 g | 2% |
| of which sugars | 4.7 g | 5% |
| Fibre | 0.50 g | — |
| Protein | 0.90 g | 2% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 13 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil (72%), Pasteurised Free Range Egg Yolk (8.5%), Water, Sugar, Vinegar, Roasted Red Chillies (2.5%), Salt, Concentrated Lemon Juice, Garlic Purée, Mustard Flour, Coriander Leaves, Ground_ Paprika, Preservative: E202, Ground Cumin.
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% 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
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