Mayonnaise
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 276 kcal | 14% |
| Fat | 26.3 g | 38% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 2.5 g | 1% |
| of which sugars | 0.40 g | 0% |
| Protein | 0.50 g | 1% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
500mle mayonnaise ngredients mater rapeseed oil (25%), spirit vinegar, modified maize starch, glucose syrup, pasteurisat iqid ree range egg yolk (4%), salt, sugar, acidity regulator (tartaric acid), preservative potassim sorbate), thickener (xanthan gum), allergy advice fralegens, see ingredients in bold, nutrition your ar %ri 2% 8400kj/200cal 70g per tablespoon (15ml) 171kj/
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
5% 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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