🥣
High in fat and energy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
680
KCAL / 100G
Carbs
0.6g
· 0%
Protein
1.1g
· 1%
Fat
75g
· 99%
Fiber
0g
Vitamins
Vitamin K
72µg · 60% DV
Vitamin E
8.1mg · 54% DV
Vitamin A
54µg · 6% DV
B2
0.08mg · 6% DV
Minerals
Sodium
635mg · 28% DV
Selenium
4.2µg · 8% DV
Phosphorus
23mg · 3% DV
Iodine
3µg · 2% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
11.5g
MONOUNSATURATED
18.8g
POLYUNSATURATED
37.2g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Full-fat mayonnaise contains 680 calories per 100 grams. It is a very energy-dense condiment.
There are 75 grams of fat per 100 grams of full-fat mayonnaise. Its fat content is very high.
No, full-fat mayonnaise is not high in protein. It provides only 1.1 grams of protein per 100 grams.
Yes, but only a very small amount. It has 0.6 grams of carbohydrates per 100 grams.
Yes, based on the provided data, full-fat mayonnaise is compatible with keto. Its very low carb and high fat content fit that pattern.
The glycemic index of full-fat mayonnaise is 0. That indicates a minimal glycemic impact.
Yes, according to the provided information, full-fat mayonnaise is gluten-free. It is suitable for a gluten-free diet.
Yes, the provided data lists full-fat mayonnaise as vegetarian-compatible. It is not vegan because it contains eggs.
Full-fat mayonnaise contains eggs and mustard. People with these allergies should avoid it.
Yes, full-fat mayonnaise is classified as processed. This describes its processing level rather than its nutrition alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.