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Mayonnaise Nutrition Facts

917 calories in 1 cup

Calories in Mayonnaise
Salad dressing, mayonnaise type, regular, with salt
917 calories in Mayonnaise, 1 cup
1 cup = 235g ≈ 0.518lb ≈ 8.29oz
3.90 calories / gram
25 Weight Watchers points
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Calorie Sources:76% fats; 23% carbohydrates; 1% proteins
Fats:78.49 g (694 calories, 33% by weight)
Carbohydrates:56.16 g (213 calories, 24% by weight)
Proteins:2.12 g (9 calories, 1% by weight)
Water:93.77 g (40% by weight)
Fat Composition:56% polyunsaturated; 28% monounsaturated; 15% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:61.10 mg
Serving Sizes: 100 g
1 cup
1 tbsp
Food Group:Fats and Oils
USDA #:4018
Tags: mayo; mayonaise; mayonnaise; regular mayonnaise;
Related Foods: Calories in Light Mayonnaise
Calories in Mayo
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Salad dressing, mayonnaise and mayonnaise-type, low calorie
Salad dressing, mayonnaise, imitation, soybean
Calories in Tofu Mayonnaise
Vitamin A:517 IU
Retinol:28.20 mcg
Retinol Activity Equivalent:49.35 mcg
α-Carotene:2.35 mcg
β-Carotene:220.90 mcg
β-Cryptoxanthin:63.45 mcg
Lutein + Zeaxanthin:204.45 mcg
Vitamin B-1:23.50 mcg
Vitamin B-2:47 mcg
Vitamin B-3:9.40 mcg
Vitamin B-5:564.00 mcg
Vitamin B-6:23.50 mcg
Vitamin B-9:14.10 mcg
Food folate:14.10 mcg
Dietary Folate Equivalent:14.10 mcg
Folic acid:~
Vitamin B-12:0.49 mcg
Added Vitamin B-12:~
Choline:34.31 mg
Vitamin C:~
Vitamin D:9
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.24 mcg
Vitamin E:4.84 mg
Added α-Tocopherol:~
β-Tocopherol:517 mcg
δ-Tocopherol:3.36 mg
γ-Tocopherol:31.44 mg
Vitamin K:99.17 mcg
Calcium (Ca):32.90 mg
Copper (Cu):23.50 mcg
Fluoride (F):~
Iron (Fe):470 mcg
Magnesium (Mg):4.70 mg
Manganese (Mn):188 mcg
Phosphorus (P):61.10 mg
Potassium (K):21.15 mg
Selenium (Se):3.76 mcg
Sodium (Na):1.67 g
Zinc (Zn):423 mcg
Cholesterol:61.10 mg
Phytosterols:0.23 g
Carbohydrates Total:56.16 g
Dietary Fiber:~
Sugars Total:15.04 g
Proteins Total:2.12 g
Essential amino acids
Phenylalanine:70.50 mg
Leucine:0.16 g
Methionine:47 mg
Lysine:0.14 g
Isoleucine:0.12 g
Valine:0.12 g
Threonine:94 mg
Tryptophan:23.50 mg
Histidine:47 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:94 mg
Aspartic acid:0.16 g
Betaine:705 mcg
Cystine:23.50 mg
Glutamic acid:0.26 g
Glycine:47 mg
Proline:70.50 mg
Serine:0.16 g
Tyrosine:70.50 mg
Fats Total:78.49 g
Saturated fatty acids:11.52 g
Monounsaturated fatty acids:21.15 g
Polyunsaturated fatty acids:42.30 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:0.24 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.23 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.29 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:37.60 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:4.70 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:4.46 g
Product Type:Mayonnaise
Weight Watchers Points:25 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
Related: Thousand Island
Salad dressing, french dressing, reduced fat
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