Wagamama vegan Katsu mayo
Prefix 503 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 | 258 kcal | 13% |
| Fat | 24.0 g | 34% |
| of which saturates | 7.9 g | 40% |
| Carbohydrate | 8.6 g | 3% |
| of which sugars | 3.5 g | 4% |
| Fibre | 0.80 g | — |
| Protein | 1.0 g | 2% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 24 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil (25%), Spirit Vinegar, Modified Maize Starch, Modified Potato Starch, Onion Purée, Lemon Juice, Soy Sauce (2.5%) (Water, Soybeans, Salt, Spirit Vinegar), Sugar, Spices (1%) (Mustard), Salt and Sea Salt, Ginger Purée (0.6%), Garlic Purée, Brown Sugar (Sugar, Caramel, Sugar Syrup), Mustard Flour, Acid: Citric Acid, Lactic Acid; n Thickener: Guar Gum, Natural Flavouring, Colours: Caramel, Carrot Extract; Antioxidant: E385.
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.