Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat40.6
Carbohydrate7.0
Protein1.0
Dietary fibre0.0
Alcohol0.0
Water51.0
Energy content
Energy contentenergiprosent
Fat92
Carbohydrate7
Protein1
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,638 kJ (397 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat91%
Carbohydrate7%
Dietary fibre0%
Protein1%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource7 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource40.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource25 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource11 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)20 RE2 %
Retinol
Beta-carotene
Vitamin D3 %
Vitamin E143 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents1 %
Vitamin B6 (pyridoxine)0 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)7 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)0 %
Magnesium (Mg)0 %
Phosphorus (P)4 %
Trace elementsSourceQuantity
Iron (Fe)1 %
Zinc (Zn)0 %
Selenium (Se)1 %
Copper (Cu)1 %
Iodine (I)2 %

Classification

Food ID: 08.011

FoodEx2: Mayonnaise, low fat (A044Y)

Facets
F02 Part-natureEmulsified sauces (as part-nature) (A0EPM)
F04 IngredientAnimal and vegetable fats and oils and primary derivatives thereof (A036M), Eggs and egg products (A031E)
F10 Qualitative-infoLight (A0CRG), Low fat (naturally or reduced) (A077C)
F28 ProcessBlending (A0CRJ)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0276Dressing for food (US CFR)
A0859Dressing, mayonnaise (EUROFIR)
B1452Soybean
C0190Fat or oil
E0135Semiliquid with smooth consistency
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0146Starch added
H0185Egg yolk added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
P0040Reduced fat food
P0132""light"" label claim

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

116a

Data from the industry to the Food Composition Table 2023, unspecified/verified value.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Copper (Cu) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, total in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin A (RAE) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Polyunsaturated fatty acids in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Sodium (Na) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Carbohydrate in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin B6 (pyridoxine) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Calcium (Ca) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Trans fatty acids in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C18:1 sum (oleic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Salt (NaCl) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Saturated fatty acids in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Retinol in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C18:2n-6 (linoleic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Water in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B9 (folate) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-6 (arachidonic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, free in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Beta-carotene in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B12 (cobalamin) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C18:0 (stearic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Monounsaturated fatty acids in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Cholesterol in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C12:0 (lauric acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, added in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B1 (thiamin) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Dietary fibre in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Potassium (K) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C16:0 (palmitic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Alcohol in Mayonnaise, fat reduced, 40 % fat

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Iron (Fe) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C16:1 sum (palmitoleic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Zinc (Zn) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin C (askorbic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Selenium (Se) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C14:0 (myristic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Omega-3 in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Niacin equivalents in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C20:3n-3 (eicosatrienoic acid) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Fat in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Magnesium (Mg) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Omega-6 in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Vitamin B3 (niacin) in Mayonnaise, fat reduced, 40 % fat

Value typeWeighted
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Starch in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B2 (riboflavin) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Phosphorus (P) in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin D in Mayonnaise, fat reduced, 40 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

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