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Approximately half the fat of regular mayonnaise
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
10g
· 17%
Protein
1g
· 2%
Fat
22g
· 81%
Fiber
0g
Vitamins
Vitamin E
4.5mg · 30% DV
Vitamin K
35µg · 29% DV
Biotin
1.5µg · 5% DV
B2
0.05mg · 4% DV
Minerals
Sodium
680mg · 30% DV
Selenium
4µg · 7% DV
Iodine
8µg · 5% DV
Phosphorus
28mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
5.4g
POLYUNSATURATED
9.1g
Omega 6:3 ratio 68.3:1
Above the ideal 4:1 (68.3:1).
50% reduced-fat mayonnaise provides 240 calories per 100 g. Your portion size determines the calories you consume.
There are 22 g of fat per 100 g of 50% reduced-fat mayonnaise. Despite being reduced-fat, it still contains a notable amount of fat.
Yes. 50% reduced-fat mayonnaise contains 10 g of carbohydrates per 100 g.
No, it is not a significant protein source. It provides 1 g of protein per 100 g.
No. Based on the provided nutrition facts, it contains 0 g of fiber per 100 g.
50% reduced-fat mayonnaise has a glycemic index of 35. This is considered a low GI value.
Yes, it is listed as compatible with keto eating. However, it contains 10 g of carbs per 100 g, so the amount should fit your daily carbohydrate target.
Yes, it is listed as suitable for vegetarian diets. It contains egg and mustard allergens.
It is listed as compatible with a gluten-free diet. The stated allergens are egg and mustard.
It provides 240 calories and 22 g of fat per 100 g, while offering little protein and no fiber. It is a processed food, so portion size and overall dietary pattern matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.