Graza Mayo
Summary
This mayonnaise is ultra-processed, which limits its potential score despite containing high-quality ingredients like extra virgin olive oil and egg yolks. The presence of sugar and natural flavors, which are often criticized for lack of transparency, further impacts its rating. While it includes beneficial components, the overall processing level and inclusion of less desirable ingredients prevent a higher score.
At a glance
Key ingredients 10
Refined olive pomace oilNeutral
Refined olive pomace oil is a lower-grade olive oil extracted using heat and solvents. It lacks the beneficial polyphenols found in extra virgin olive oil. While it provides monounsaturated fats, its processing reduces nutritional quality.
Risks
Potential exposure to chemical residues from the refining process.
Benefits
Provides monounsaturated fats which are better than seed oils for heart health.
WaterNeutral
Water is used as a base and solvent in many food products. It does not contribute any nutritional value. Its presence is essential for texture and consistency in emulsified products like mayonnaise.
See more about Water →Egg yolksGood
Egg yolks are a source of high-quality protein and essential nutrients like choline and vitamin D. They contribute to the creamy texture of mayonnaise. The presence of lecithin in egg yolks aids in emulsification.
Risks
Potential allergen for individuals with egg allergies.
Benefits
Rich in nutrients such as choline, which supports brain health, and vitamin D, which is important for bone health.
White wine vinegarGood
White wine vinegar adds acidity and flavor to the product. It is made from fermented white wine, which retains some beneficial compounds. Its acidity helps preserve the product and enhance flavor.
Benefits
May aid digestion and provide antimicrobial properties due to its acetic acid content.
SugarBad
Sugar is added for sweetness but provides no essential nutrients. Excessive consumption of sugar is linked to various health issues such as obesity and diabetes. In condiments, it can contribute to hidden calorie intake.
Risks
High intake can lead to weight gain, insulin resistance, and increased risk of chronic diseases.
Extra virgin olive oilVery Good
Extra virgin olive oil is a high-quality oil rich in monounsaturated fats and antioxidants. It is cold-pressed, preserving its beneficial compounds. Known for its heart health benefits and anti-inflammatory properties.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a common ingredient in condiments. While necessary for flavor, excessive consumption can lead to health issues.
Risks
High sodium intake is associated with increased blood pressure and cardiovascular risk.
Benefits
Essential for flavor enhancement and preservation in food products.
Lemon juice from concentrateNeutral
Lemon juice from concentrate provides acidity and flavor. It is processed to remove water and then reconstituted, which may reduce some nutrient content. It helps balance flavors in the product.
Benefits
Provides a source of vitamin C and enhances flavor.
Xanthan gumNeutral
Xanthan gum is used as a thickening and stabilizing agent. It is produced by fermenting sugars with Xanthomonas campestris bacteria. While it improves texture, it is an additive with no nutritional value.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Improves texture and stability of emulsified products like mayonnaise.
Natural flavorBad
Natural flavor is a vague term that can encompass a wide range of substances. It lacks transparency and can include additives derived from natural sources. Its use is often criticized for not providing clear information about the actual ingredients.
Risks
Potential for undisclosed allergens or additives that may cause sensitivities.
Processing
Ultra-Processed Foods
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