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Mayonnaise, full fat, 80 % fat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 16 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2994 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 728 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 79.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 6.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.97 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 47.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 46.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 22.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 15.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 6.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 6.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 15.96 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.7 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 25 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 25 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 23.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 279 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 31 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3.3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0292 Standardized dressing (US CFR)
A0859 Dressing, mayonnaise (EUROFIR)
B1452 Soybean
C0190 Fat or oil
E0135 Semiliquid with smooth consistency
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0178 Aerated
H0185 Egg yolk added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups