ProductsDuke's Light Mayonnaise

Duke's Light Mayonnaise

16 ingredients identified

The takeaway

Not bad nutritionally — some highlights worth noting. On the downside: calorie-dense — 333 kcal per 100 g, and heavy in saturated fat — 6.7 g per 100 g.

Based on the ingredients we could read from this scan. A full label may include more — like added sugars, colorings or other ingredients — than we captured here.

66out of 100
BProduct Score

Based on 16 ingredients and 2 nutrients

Why this grade

  • +2 essential nutrients identified
  • Calcium Disodium Edta Added To Protect Flavor lacks sufficient research

Ingredients

tap any ingredient for details

Everything on the label — tap any ingredient to learn what it is and what the research says.

Nutrition Facts

per 100 g
Calories
33317% DV

17% of your daily limit — consider your total intake.

Total Carbohydrate
6.7 g2% DV

Only 2% of your daily limit — low amount per serving.

Saturated Fat
6.7 g33% DV

33% of the daily limit set by the FDA — a significant amount in one serving.

Sodium
700 mg30% DV

30% of your daily limit — consider your total intake.

% Daily Value (DV) based on a 2,000 kcal diet (FDA reference). Values per 100 g of product.

How the ingredients work together

Known interactions from published nutrition research — separate from the evidence grade.

Vitamin D + CalciumWork together

Vitamin D is required for efficient intestinal calcium absorption — the classic bone-health pairing.

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Missing some ingredients or nutrients?

This grade is built from the label data we could match for this product, so parts of it — like the full nutrition panel — may not appear here yet. A grade is only as sharp as the label we can actually read, and it gets better every time someone shares a clear photo of the real product. Rescan the ingredients and nutrition facts and we'll sharpen it.

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Discussion

Product Scan grades published research — cross-referenced against peer-reviewed papers. It is not medical advice; talk to your doctor before changing supplements. Grades update as new research is published. How we grade →