Mayonnaise: Nutrition Facts, Is Mayonnaise Healthy, and Is It Dairy?

Mayonnaise is a creamy emulsion of oil, egg yolk and vinegar or lemon juice. This guide uses USDA data to show mayonnaise nutrition per tablespoon, compares regular, light, low-sodium, olive oil and tofu versions, explains what the federal standard requires, and answers two common questions: is mayonnaise healthy, and is mayonnaise dairy? It also covers the egg allergen and raw egg facts.

Peptide Labs does not sell mayonnaise or any condiments. This article is general nutrition information, not medical advice.

What is mayonnaise?

FDA’s standard of identity for mayonnaise, 21 CFR 169.140, describes it as the emulsified semisolid food made from vegetable oil, an acid (vinegar, or lemon or lime juice) and egg yolk-containing ingredients, which can be liquid, frozen or dried yolks or whole eggs. Under the standard, mayonnaise must contain not less than 65 percent by weight of vegetable oil. Optional ingredients listed in the FDA standard include salt, sweeteners, spices other than saffron or turmeric, monosodium glutamate, citric or malic acid, and sequestrants such as calcium disodium EDTA, used to preserve color or flavor.

The egg yolk is what holds it together. Whisking oil slowly into yolk and acid breaks the oil into tiny droplets that stay suspended, which turns two liquids into a thick, spoonable sauce. Spreads that use less oil plus a starch paste fall under a different FDA standard, 21 CFR 169.150 for salad dressing, which requires at least 30 percent vegetable oil by weight. Those spoonable dressings are often sold next to mayonnaise but are a separate food.

Mayonnaise nutrition (USDA SR Legacy)

The table shows mayonnaise nutrition for one tablespoon (13.8 g) of regular mayonnaise from USDA SR Legacy (FDC 171009). Percent Daily Values (%DV) use FDA reference amounts.

In USDA data, fat supplies nearly all of regular mayonnaise’s calories: 100 grams list 680 calories and 74.9 grams of fat. Most of that fat is polyunsaturated, which reflects the vegetable oils used. A 10 g restaurant packet lists 68 calories and 7.5 g of fat in USDA SR Legacy.

Mayonnaise also lists a notable amount of vitamin K in USDA data, 19% DV per tablespoon. The NIH Office of Dietary Supplements fact sheet names fats and oils, particularly soybean and canola oil, among the most common sources of vitamin K in the American diet. The ODS fact sheet also notes that people taking warfarin and similar anticoagulants need to keep their vitamin K intake consistent. Our vitamin K foods guide lists other sources.

Regular, light and other mayonnaise types compared

USDA SR Legacy lists several kinds of mayonnaise and mayonnaise-style dressing. Per tablespoon, with %DV in parentheses:

Light mayonnaise has about a third of the fat of regular in USDA data, but more sodium and more carbohydrate (1.4 g per tablespoon); the ingredient list shows what takes the place of the oil. Under FDA’s rule for the word light (21 CFR 101.56), a food that gets half or more of its calories from fat must have its fat reduced by at least 50 percent compared with a reference food. A spread with far less oil cannot meet the 65 percent oil rule of the mayonnaise standard; FDA’s rule at 21 CFR 130.10 lets such foods use the standardized name together with a defined nutrient content claim, as long as nutrients are added back so they are not nutritionally inferior.

The olive oil version shows how the oil changes the fat profile: USDA lists 4.4 g of monounsaturated and 0.6 g of polyunsaturated fat per tablespoon, the opposite of regular mayonnaise. The 2025-2030 Dietary Guidelines for Americans say to prioritize oils with essential fatty acids, such as olive oil, when adding fats to meals. Our olive oil guide, avocado oil guide, canola oil guide and seed oils guide cover the oils used in mayonnaise.

Is mayonnaise healthy?

Mayonnaise is mostly oil, so its place in a meal comes down to how much is used. Here is what the data and federal guidance say:

• Calorie dense: a tablespoon lists 94 calories in USDA data, about five and a half times the calories of a tablespoon of ketchup.
• Mostly unsaturated fat: USDA lists 1.6 g of saturated fat per tablespoon (8% DV) and 8.5 g of mono and polyunsaturated fat combined.
• Saturated fat limit: the Dietary Guidelines for Americans, 2025-2030, say saturated fat should generally not exceed 10% of total daily calories, a whole-day limit rather than a rule for one food.
• Sodium: 88 milligrams per tablespoon in USDA data (4% DV); FDA notes that sodium in condiments can add up.
• Almost no sugar: regular mayonnaise lists 0.1 g of carbohydrate per tablespoon in USDA SR Legacy; sweetened mayonnaise-type dressings list more, so check the Added Sugars line on the FDA label.

What it is spread on often matters as much. Mayonnaise binds tuna, chicken, potato and egg salads, where several spoonfuls go into a bowl. Mixing it half and half with plain Greek yogurt is a common kitchen swap. Our high-fat foods guide puts mayonnaise next to other rich foods, and our ketchup guide covers the other classic condiment.

Is mayonnaise dairy?

No. The FDA standard of identity for mayonnaise (21 CFR 169.140) lists oil, an acid, egg yolk and a short set of optional ingredients, and none of them is milk. The creamy look comes from the egg yolk emulsion, not from cream. Eggs and milk are separate major food allergens on FDA’s list of nine, so mayonnaise is an egg food rather than a dairy food.

Flavored mayonnaise-style sauces and dips can add other ingredients, so FDA advises reading the ingredient list and the Contains statement on each product. Regular mayonnaise contains egg, which FDA lists as a major allergen. Egg-free spreads are also sold, and USDA SR Legacy lists a tofu-based version with 0 milligrams of cholesterol per tablespoon; tofu is made from soy, another major allergen on FDA’s list. Our egg whites guide covers egg allergen facts in more detail.

Raw eggs, pasteurized egg products and homemade mayonnaise

FDA notes that fresh eggs, even those with clean, uncracked shells, may contain Salmonella bacteria that can cause foodborne illness. For recipes in which eggs are raw or undercooked when served, such as Caesar salad dressing, FDA advises using shell eggs pasteurized or processed by another approved method to destroy Salmonella, or pasteurized egg products. Classic homemade mayonnaise uses raw yolks, so FDA’s advice applies to it.

Commercial production works differently. A USDA Food Safety and Inspection Service fact sheet explains that liquid, frozen and dried egg products are widely used as ingredients in foods such as prepared mayonnaise, that food manufacturers use pasteurized egg products, and that the 1970 Egg Products Inspection Act requires all egg products distributed for consumption to be pasteurized. FDA lists young children, older adults, pregnant women and people with weakened immune systems as groups at higher risk from Salmonella, so the pasteurized-egg advice matters most for them.

Using and storing mayonnaise

• Refrigerate after opening: follow the storage directions on the jar; FDA advises storing eggs in a refrigerator at 40 F or below.
• Homemade batches: start with pasteurized eggs, as FDA advises for raw-egg recipes, and stir in a little water if the emulsion breaks.
• Thin it out: lemon juice, mustard or yogurt stretches a spoonful into a dressing.
• Compare labels: fat, sodium and the oil named first vary a lot between jars.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Ketchup: Nutrition Facts, Is Ketchup Healthy, and Ketchup vs Catsup, Egg Calories and Protein: USDA Egg Nutrition by Size and Cooking Method, Avocado Oil: Nutrition, Benefits, Olive Oil Comparison and Quality.