Creamy Burger Mayo - Marks & Spencer - 280 ml

Barcode: 00819701

Product characteristics

Quantity: 280 ml

Packaging: bottle - plastic

Brands: Marks & Spencer

Categories: Groceries, Sauces

Manufacturing or processing places: United Kingdom

Stores: Marks & Spencer

Countries where sold: United Kingdom

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Rapeseed Oil, Water, Sugar, Vinegar, Pasteurised Free Range Egg Yolk, Tomato Paste, Gherkins (2.7%) (Gherkins, Vinegar, Water, Natural Flavouring), Cornflour, Concentrated Lemon Juice, Salt, Mustard Flour, Dried Red Peppers, Dill, Dried Onions, Preservative: E202, Paprika, Ground Black Pepper, Chilli Powder

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade D

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

high quantity46.1 g Fat in high quantity
moderate quantity2.9 g Saturated fat in moderate quantity
high quantity17.9 g Sugars in high quantity
moderate quantity1.37 g Salt in moderate quantity

Comparison to average values of products in the same category:

(235 products)
(336 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
SaucesGroceries
Energy 2,030 kj
(485 kcal)
+135%+146%
Fat 46.1 g+222%+252%
- Saturated fat 2.9 g+61%+74%
Carbohydrate 18.1 g+18%+18%
- Sugars 17.9 g+47%+58%
Dietary fiber < 0.5 g-65%-65%
Proteins 0.8 g-64%-66%
Salt 1.372 g-48%-60%
Sodium 0.54 g-48%-60%
Nutrition score - France 16 +52%+61%
Nutri-Score DDC
Nutrition score - UK 16 +54%+62%

Product added on by tacinte.
Last edit of product page on by tacinte.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.