Why is the organic Dijon mustard mayonnaise classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as NOVA 4 because the recipe combines refined sunflower oil, egg yolk, added sugar, vinegar, mustard, salt and a thickening agent that require multiple industrial steps such as emulsification and homogenisation; the only listed additive is E415 (xanthane gum), a stabiliser used to keep the sauce smooth.

How does the sugar and salt content in this mayonnaise affect a diabetic or hypertensive diet?

The product contains only 1.2 g of sugar per 100 g, which has minimal impact on blood glucose, but it provides 1.6 g of salt per 100 g, contributing a significant portion of the recommended daily sodium limit, so people with hypertension should limit portion size.

Is the egg yolk in this product a concern for people with egg allergy?

Yes, egg yolk is listed as an ingredient and is also flagged as an allergen, making the mayonnaise unsuitable for anyone with an egg allergy; the same applies to mustard, which is another declared allergen.

Bouton d'or • 235 g

Mayonnaise biologique à la moutarde de Dijon - 235g

Fat And Sauces

Product Insights

Organic Dijon mustard mayonnaise is a 235 g condiment sold in France and belongs to the Fat and sauces and Dressings and sauces groups in the French nutrition classification. The product carries an organic label and uses sunflower oil as its main fat source, but it is classified as ultra-processed (NOVA 4) and has a Nutri-Score of E, reflecting high saturated fat (9.1 g per 100 g) and salt (1.6 g per 100 g) together with added sugar and the additive E415. Consumers should treat it as an occasional addition due to its high calorie density and saturated fat, despite the organic certification.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal714 kcal

Fat78 g

Saturated Fat9.1 g

Carbohydrates1.2 g

Sugars1.2 g

Comparative Analysis

Compared to the average condiment, this mayonnaise contains dramatically more fat (about 70 g vs 12 g) and saturated fat (9.1 g vs 2.1 g) per 100 g, far less sugar (1.2 g vs 10.9 g) and considerably lower salt (1.6 g vs 5.0 g).

Ingredients

huile de tournesol* 75%, eau, jaune d'oeuf 7%, vinaigre d'alcool*, moutarde de Dijon 3,1% (eau, graines de moutarde* vinaigre de cidre, sel), sucre, sel, concentré de carotte" et pomme, epaississant: gomme xanthane "produits issus de l'agriculture biologique ** ** ** consommer de préférence ATIONE Ovant fin

84%

35%

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