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Mayonnaise - à la Moutarde de Dijon – E.Leclerc – 470 g

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Mayonnaise - à la Moutarde de Dijon – E.Leclerc – 470 g

Barcode:
3450970007009(EAN / EAN-13)

Common name: Mayonnaise à la moutarde de Dijon Aromatisée

Quantity: 470 g

Packaging: Lid or cap, Glass, pot, Lid

Brands: E.Leclerc, Eco+, Leclerc

Categories: Condiments, Sauces, Mayonnaises, Dijon mayonnaises

Labels, certifications, awards: Nutriscore, Nutriscore Grade D, Triman
Triman

Origin of the product and/or its ingredients: OEUF ORIGINE : EUROPE

Origin of ingredients: Asia, Europe

Manufacturing or processing places: Belgique

Stores: E.Leclerc, Leclerc

Countries where sold: France, Réunion

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 70
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 20/55

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      Energy

      8/10 points (2726kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (1.3g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    • icon

      Salt

      7/20 points (1.5g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0.5g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 70

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 20 (20 - 0)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Dijon mayonnaises
    Energy 2726 kJ
    (662 kcal)     		2,699.888 kj (651 kcal) (+1%)
    Fat 72 g 70.968 g (+1%)
    Saturated fat 5.8 g 6.201 g (-6%)
    Carbohydrates 2.3 g 2.177 g (+6%)
    Sugars 1.3 g 1.412 g (-8%)
    Fiber < 0.5 g 0.305 g (+64%)
    Proteins 1.1 g 1.372 g (-20%)
    Salt 1.5 g 1.494 g (~0%)
    Sodium 0.6 g 0.597 g (~0%)
    Fruits‚ vegetables‚ legumes ~ 0 % 0.173 % (-100%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy 2726 kJ
      (662 kcal)       		2726 kJ
      (662 kcal)       		~ 2694.981 kJ
      (655 kcal)
      Fat 72 g 72 g ~ 71.674125 g
      Saturated fat 5.8 g 5.8 g ~ 5.5283585 g
      Carbohydrates 2.3 g 2.3 g ~ 1.4222 g
      Sugars 1.3 g 1.3 g ~ 0.7271 g
      Fiber < 0.5 g < 0.5 g ~ 0.0202 g
      Proteins 1.1 g 1.1 g ~ 0.985995 g
      Salt 1.5 g 1.5 g ~ 0.92661 g
      Sodium 0.6 g 0.6 g ~ 0.351007505 g
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %

Ingredients

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    25 ingredients

    rapeseed oil 70%, water, egg yolk 5%, dijon mustard 3% (water, mustard seeds, alcohol vinegar, salt, preservatives: potassium disulphite, acidifier: e330), alcohol vinegar, salt, sugar, acidifier: e575, color: e260a, e160c, preservative: e202, modified corn starch, flavor, thickener: e466, e415
    Allergens: eggs, mustard

    • Ingredient information

      • colza oil: 70.0%

      • water: 13.9% (estimate)

      • egg yolk: 5.0%

      • dijon mustard: 3.0%

      • — water: < 2% (estimate)

      • — mustard seed: < 2% (estimate)

      • — alcohol vinegar: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — Acid: < 2% (estimate)

      • —— E330: < 2% (estimate)

      • alcohol vinegar: < 2% (estimate)

      • salt: < 2% (estimate)

      • sugar: < 2% (estimate)

      • Acid: < 2% (estimate)

      • — E575: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E160a: < 2% (estimate)

      • E160c: < 2% (estimate)

      • modified corn starch: < 2% (estimate)

      • Preservative: < 2% (estimate)

      • — E202: < 2% (estimate)

      • flavouring: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E415: < 2% (estimate)

      • E466: < 2% (estimate)

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    Contains added sugars (0%)

    Added sugars: sugar
    Quantity of added sugars: 0%
    Search for products in the same category without added sugars: Dijon mayonnaises
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

Additives

  • E14XX - Modified Starch

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160c - Paprika extract

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Huile de colza 70%, eau, jaune d'œuf 5%, moutarde de Dijon 3% (eau, graines de moutarde, vinaigre d'alcool, sel, acidifiant (e330)), vinaigre d'alcool, sel, sucre, acidifiant (e575), colorants (e160a), e160c, amidon modifié de maïs, conservateur (e202), arôme, épaississants (e415), e466
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Huile de colzaen:colza-oilyesyesno1713070.070.070.0
    eauen:wateryesyes1806613.95.822.0
    jaune d'œufen:egg-yolknoyes220025.05.05.0
    moutarde de Dijonen:dijon-mustard110133.03.03.0
    eauen:wateryesyes180661.80.63.0
    graines de moutardeen:mustard-seedyesyes110130.60.01.5
    vinaigre d'alcoolen:alcohol-vinegaryesyes110180.30.01.0
    selen:saltyesyes110580.10.00.8
    acidifianten:acid0.10.00.6
    e330en:e330yesyes0.10.00.6
    vinaigre d'alcoolen:alcohol-vinegaryesyes110181.50.03.0
    selen:saltyesyes110580.80.01.5
    sucreen:sugarmaybeyes310160.70.01.3
    acidifianten:acid0.70.01.3
    e575en:e575yesyes0.70.01.3
    colorantsen:colour0.70.01.3
    e160aen:e160amaybemaybemaybe0.70.01.3
    e160cen:e160cyesyes0.70.01.3
    amidon modifié de maïsen:modified-corn-starchyesyes95100.70.01.3
    conservateuren:preservative0.70.01.3
    e202en:e202yesyes0.70.01.3
    arômeen:flavouringmaybemaybe0.70.01.3
    épaississantsen:thickener0.60.01.3
    e415en:e415yesyes0.60.01.3
    e466en:e466yesyes0.60.01.3
    • OEUF ORIGINE : EUROPE
      OEUF ORIGINE -> fr:oeuf-origine

Environment

Carbon footprint

Packaging

Transportation

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    egg yolk Oeufs Importés 5.00 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

Report a problem

Data sources

Product added on by nash
Last edit of product page on by new-nutrition-bot.
Product page also edited by amelie368, autorotate-bot, bugmenot, ecoscore-impact-estimator, inf, kiliweb, openfoodfacts-contributors, packbot, scanbot, segundo, smoothie-app, tacite, yuka.IOBTMtTSBNU4QvTMgJM7wgCKLeG9LfgBPVIPoQ, yuka.WHJoZlFQbFJnZmNnbHNjWXh3L0V5dnQvN0tlSkFFM3RJY0FUSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvllRESeSPhB_HPhLUqGONy8yKDpDXXo4jwKL2Lag.

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