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Food ID: 207
Mayonnaise, fedtreduceret Danish
Name
Mayonnaise, low fat
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.950
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1899 kJ 1003
Energy, kcal 462 kcal 1003
total N 0.080 g 1347
Protein, total 0.0 g 0 1347
Protein labeling 0.0 g 0 1347
Carbohydrate by difference 0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 51.3 g 49.515 40.3 - 65.8 4 1818
Alcohol 0.0 g 1347
Ash 1.6 g 1347
Dry matter 50.5 g 1347
Water 49.5 g 1347
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1347
beta-carotene 0 µg 1347
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1347
Vitamin E 5.00 α-TE
alpha-tocopherol 5.00 mg 1342
gamma-tocopherol 30.0 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0180 mg 0.017 - 0.02 2 1938
Vitamin B2, Riboflavin 0 mg 2 1938
Niacin 0 NE 1003
niacin 0 mg 2 1938
Vitamin B6 0 mg 2 1938
Pantothenic 0.0660 mg 0 - 0.132 2 1938
Folate 4.00 µg 1938
B12 0 µg 1655
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 2 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 500 mg 1347
Potassium, K 40.0 mg 37 - 45 3 1938
Calcium, Ca 8.00 mg 7 - 9 3 1938
Magnesium, Mg 2.00 mg 2 - 2 3 1938
Phosphorus, P 35.0 mg 24 - 44 3 1938
Iron, Fe 0.300 mg 0.2 - 0.37 3 1043
Zinc, Zn 0.180 mg 0.15 - 0.21 3 1938
Iodine In 6.00 µg 3.1 - 9.6 4 T 1009
Selenium, Se 1.60 µg T 1009
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1818
C6: 0 0.000 0 1818
C8: 0 0.000 0 1818
C10: 0 0.000 0 1818
C12: 0 0.000 0 1818
C14: 0 0.082 0.167 1818
C16: 0 2.973 6.09 1818
C17: 0 0.000 0 1818
C18: 0 1.002 2.05 1818
C20: 0 0.344 0.705 1818
C22: 0 0.190 0.39 1818
C24: 0 0.074 0.151 1818
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1818
C16: 1 n-7 0.120 0.245 1818
C18: 1 n-9 25.919 53.1 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.553 1.13 1818
C22: 1 n-9 0.132 0.27 1818
C22: 1 n-11 0.000 0 1818
C24: 1 n-9 0.080 0.164 1818
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 12.584 25.8 1818
C18: 3 n-3 4.542 9.31 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.151 0.31 1818
C20: 3 n-3 0.000 0 1818
C20: 3 n-6 0.000 0 1818
C20: 5, n-3 0.000 0 1818
C22: 5, n-3 0.000 0 1818
C22: 6, n-3 0.000 0 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1818
Sum saturated 4.665 9.56 1003
Sum monounsaturated 26.804 54.9 1003
Sum polyunsaturated 17.278 35.4 1003
Fatty acids, total 48.747 100 1003
Sum n-3 fatty acids 4.542 9.31 1003
Sum n-6 fatty acids 12.735 26.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 35 mg 30 - 38 3 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 0 0 1342
Leucine 0 0 1342
Lysine 0 0 1342
Methionine 0 0 1342
Cystine 0 0 1342
Phenylalanine 0 0 1342
Tyrosine 0 0 1342
Threonine 0 0 1342
Tryptophan 0 0 1342
Valin 0 0 1342
Arginine 0 0 1342
Histidine 0 0 1342
Alanine 0 0 1342
Aspartic acid 0 0 1342
Glutamic acid 0 0 1342
Glycine 0 0 1342
Proline 0 0 1342
Serin 0 0 1342

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby