Calories in Mayonnaise: Nutritional facts (Carbs, Fiber, Protein, Fat) for Mayonnaise Types

A ½ cup serving of regular mayonnaise contains 813 calories.

One cup (232g or 8.18 oz) of mayonnaise contains 1626 calories.

Mayo calories 1 tbsp (14g or 0.5 oz) of mayonnaise contains 98 calories. Hellmann's Real Mayonnaise contains 100 calories per tablespoon (15g) and Kraft Real Mayo contains 90 calories per tablespoon (14g).

Mayonnaise offers health benefits from the vitamins and types of fat it contains, depending on the oil used, as shown below:

• Source of Vitamin K: Mayonnaise is a source of Vitamin K, essential for blood clotting and bone health. A single tablespoon can provide a portion of the daily requirement. (Stafford, D.W., 2005. The Vitamin K Cycle.)
• Provides Vitamin E: Mayonnaise contains Vitamin E, a potent antioxidant that helps protect cells from damage caused by free radicals. The amount differs depending on the type of oil used in its production. (Rizvi, S., et al., 2014. The role of vitamin E in human health and some diseases.)
• Contains Unsaturated Fats: Mayonnaise made with oils like soybean, canola, olive, or avocado oil provides unsaturated fats, including omega-3 and omega-6 fatty acids, which can be beneficial for heart health when consumed in place of saturated fats. (Kris-Etherton, P. M., et al., 2000. Polyunsaturated fatty acids in the food chain in the United States.)

Mayonnaise has notable downsides, particularly when consumed in excess, including:

• High in Calories and Fat: Regular mayonnaise is very calorie-dense due to its high fat content. Overconsumption can contribute significantly to daily calorie intake, potentially leading to weight gain if not balanced with overall energy expenditure.
• High in Sodium: Many commercially produced mayonnaises contain significant amounts of sodium, which can contribute to high blood pressure in sodium-sensitive individuals when intake exceeds recommendations. (He, F.J., & MacGregor, G.A., 2009. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes.)
• Source of Saturated Fat: Depending on the specific oils used, some mayonnaise can contribute saturated fat to the diet. While many use primarily unsaturated oils, high intake can still add to the total saturated fat consumed, which is linked to increased LDL cholesterol levels. (Mensink, R.P., 2016. Effects of saturated fatty acids on serum lipids and lipoproteins: a systematic review and regression analysis.) Alternatives like light or fat-free mayonnaise, Greek yogurt, mustard, or mashed avocado can be used to reduce intake. Moderation and checking nutrition labels are advised.

No, mayonnaise is not considered a healthy food because it is high in calories, fat, and sodium, and while it can provide Vitamin E and Vitamin K, these benefits are often outweighed by the high energy density and sodium content found in typical servings. Mayonnaise made with certain oils like olive or avocado oil contains monounsaturated fats, which are considered beneficial for heart health compared to saturated fats (Mensink, R.P., 2016. Effects of saturated fatty acids on serum lipids and lipoproteins: a systematic review and regression analysis.). The overall nutritional profile, especially of regular, full-fat versions, means mayonnaise contributes to daily limits for fat and sodium, impacting heart health and weight management negatively if consumed frequently or in large amounts. The role is as a condiment to develop more flavor, rather than a source of broad nutritional benefits impacting digestive, brain, or liver health directly beyond the contributions of its specific vitamin and fat components.

The recommended daily consumption of mayonnaise is 1 tablespoon per day. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories and sodium to less than 2300mg per day. A standard serving size for mayonnaise is one tablespoon (14-15g). Consuming one serving of regular mayonnaise which is 100 calories, 10-11g fat, 1-1.5g saturated fat, 90-100mg sodium can fit within these limits as part of a balanced diet, but should be consumed in moderation and accounted for within daily nutritional totals.

Exceeding moderate consumption such as 1-2 tablespoons regularly can make it challenging to adhere to recommended daily limits for overall calories, total fat, saturated fat, and sodium. Consuming multiple servings of regular mayonnaise can significantly contribute excess calories, potentially leading to weight gain, and push intake of saturated fat and sodium beyond levels recommended by health authorities like the American Heart Association and the Dietary Guidelines for Americans, which could negatively impact cardiovascular health over time. 

The calorie content of mayonnaise changes based on the fat content, which is manipulated by altering the oil-to-water ratio and using fillers in reduced-fat versions. Regular mayonnaise and those made with specific oils like olive or avocado oil have the highest calorie counts, containing 90-110 calories per tablespoon (14-15g) because they maintain a high percentage of fat. Light mayonnaise offers a lower-calorie alternative, ranging from 35-50 calories per tablespoon, achieved by reducing fat and increasing water content, often with added starches or gums. Fat-free mayonnaise represents the lowest calorie option, containing only 10-15 calories per tablespoon, as the fat is almost entirely replaced by water, thickeners, and flavor enhancers. Vegan mayonnaise calories vary depending on the recipe but often fall between light and regular mayonnaise, around 70-100 calories per tablespoon. The highest calorie counts are found in full-fat varieties (regular, olive oil, avocado oil), while the lowest are in fat-free versions.

The origin of mayonnaise is debated, but the most accepted story attributes its creation to the French chef of Duke de Richelieu in 1756. Following the Duke's capture of Port Mahón on the Spanish island of Minorca, the chef, needing to prepare a victory feast but lacking cream for a traditional sauce, improvised by emulsifying egg yolks and oil, naming the creation "Mahonnaise" after the port. The sauce later evolved into "mayonnaise" in French cuisine. Prior variations of oil and egg emulsions existed in Mediterranean culinary traditions for centuries. Mayonnaise gained widespread popularity in the 19th and 20th centuries, especially with commercial production starting in the early 1900s in the United States by companies like Hellmann's. The neutral flavor profile and creamy texture made it a versatile base for countless dishes, which became integral to American staples like tuna salad, chicken salad, potato salad, and coleslaw, as well as a standard condiment for sandwiches and fries globally. Different cultures adapted it, such as the sweeter, richer Kewpie mayonnaise popular in Japan.