Nutrition report ready

Mayonaise

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Armanti product.

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Mayonaise by Armanti

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Mayonaise

by Armanti Quality food in Groceries Barcode 8718182020144
Nutri-Score
Not enough data to compute
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Mayonaise by Armanti provides 225 kcal per 100 g, with 1 g of sugars and 2 g of protein. That is 90% less sugar than the average product in this category. It is listed in the Groceries category and comes in a Quality food pack.

Nutrient levels per 100 g

Fat
21 g · High
Saturated fat
8 g · High
Sugars
1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 225 kcal 194 +16%
Total fat 21 g 12.8 +64%
Saturated fat 8 g 2.4 +230%
Carbohydrates 7 g 16.1 −57%
Total sugars 1 g 9.8 −90%
Protein 2 g 2.8 −29%

Category average across 59921 Groceries products on Foodmetria.

Nutrition claims check

Claims its numbers support

Low sugar
1 g sugars per 100 g (EU: no more than 5 g per 100 g)

Checked against the per-100 g thresholds of EU Regulation 1924/2006, using the nutrition data above. US labels follow FDA rules, which are mostly based on serving size and can give a different result; FDA has no defined “low sugar” claim.

Compared with other groceries

Calories higher 32%
Sugars lower 24%
Saturated fat higher 8%
Protein top 35%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
Quality food
Sold in
United States
Barcode
8718182020144

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mayonaise?

Mayonaise contains 225 kcal per 100 g.

How much sugar is in Mayonaise?

Mayonaise has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated June 1, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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