Double Egg Mayo
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 218 kcal | 11% |
| Fat | 10.0 g | 14% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 1.5 g | 2% |
| Protein | 10.0 g | 20% |
| Salt | 0.99 g | 17% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Hard-Boiled Egg (48%), Malted Wheat Bread [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Wholemeal Wheat Flour. Malted Wheat, Wheat Gluten, Yeast, Salt, Malted Barley Flour, Soya Flour, Emulsifier (Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids) Dextrose, Preservative (Calcium Propionate), Palm Fat, Rapeseed Oil, Flour Treatmen Agent (Ascorbic Acid)], Mayonnaise [Rapeseed Oil, Water, Pasteurised Egg, Spiri Vinegar, Pasteurised Egg Yolk, Sugar, Salt, Dextrose, Stabilisers (Guar Gum, Xanthan Gum), Concentrated Lemon Juice, Flavouring (contains Mustard), Paprika Extract), Sali Cracked Black Pepper.
- E160cPaprika extractColour
- E282calcium propionatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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