Reduced Fat Mayo
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 309 kcal | 15% |
| Fat | 29.4 g | 42% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 4.8 g | 5% |
| Fibre | 0.50 g | — |
| Protein | 0.80 g | 2% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 8 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil (29%), Sugar ,Pasteurised Egg (4.5%) ,Vinegar ,Modified Maize Starch ,Potassium Chloride, Pasteurised Egg Yolk (1%) ,Salt, Acid: Lactic Acid, Stabiliser: Xanthan Gum, Preservative: E200, Flavouring (contains Mustard), Colour: Paprika Extract.
- E160cPaprika extractColour
- E200Sorbic acidPreservative
- E270Lactic acid
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Light mayonnaises”: 2.69 kg CO₂e per kg of product.
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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