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How healthy is mayonnaise?

  1. A bit of 'with' goes with fries, and a layer of mayonnaise is also tasty on a sandwich. But how healthy is mayonnaise really? And is there any difference in the types?

  2. A little 'with' goes with fries, and a layer of mayonnaise is also tasty on a sandwich. But how healthy is mayonnaise really? And is there any difference in the types?

  1. Anyone who makes your own mayonnaise needs nothing but oil, egg yolks, mustard and something sour, such as vinegar or lemon juice. Mayonnaise in jars and tubes usually also contains thickener, colorant, salt, sugar and antioxidants. Among other things, antioxidants are added to ensure that fats do not become rancid and that you can store the mayonnaise for a long time. There is also a wide variety in types and amounts of oil and egg yolks, salt, sugar and other substances. But what is certain: mayonnaise can only be called that according to the Dutch Commodities Act if it contains at least 70 percent fat and at least 5 percent egg yolk. For example, products containing less fat are given fantasy names such as “mayo sauce”, “yogonnaise” and “mayo”. Halvanaise and French fries also contain less fat, respectively 35-40 percent fat and approximately 25 percent fat.

  2. Anyone who makes your own mayonnaise needs nothing but oil, egg yolks, mustard and something sour, such as vinegar or lemon juice. Mayonnaise in jars and tubes usually also contains thickener, colorant, salt, sugar and antioxidants. Among other things, antioxidants are added to ensure that fats do not become rancid and that you can store the mayonnaise for a long time. There is also a wide variety in types and amounts of oil and egg yolks, salt, sugar and other substances. But what is clear: mayonnaise can only be called that according to the Dutch Commodities Act if it contains at least 70 percent fat and at least 5 percent egg yolk. For example, products that contain less fat are given fantasy names such as “mayo sauce”, “yogonnaise” and “mayo”. Halvanaise and French fries also contain less fat, respectively 35-40 percent fat and approximately 25 percent fat.

Vegetable oil

  1. You need fat. Fat is an important fuel for your body. Fat also ensures that you get vitamins A, D and E. The fat used to make mayonnaise must be liquid and therefore oil. Think of rapeseed oil, rapeseed oil, sunflower oil or occasionally olive oil. These vegetable fats mainly consist of healthy unsaturated fatty acids, which are beneficial for the heart and blood vessels. So nothing wrong with a little mayonnaise. It is good to realize that all that fat does provide calories: 1 tablespoon of mayonnaise (of about 20 grams) provides you with about 135 kcal.

  2. You need fat. Fat is an important fuel for your body. Fat also ensures that you get vitamins A, D and E. The fat used to make mayonnaise must be liquid and therefore oil. Think of rapeseed oil, rapeseed oil, sunflower oil or occasionally olive oil. These vegetable fats mainly consist of healthy unsaturated fatty acids, which are beneficial for the heart and blood vessels. So nothing wrong with a little mayonnaise. It is good to realize that all that fat does provide calories: 1 tablespoon of mayonnaise (of approximately 20 grams) provides you with approximately 135 kcal.

Less fat is often more sugar

  1. Switch to lean varieties then? Then it is not a good idea. On average, mayonnaise contains 2.5 percent sugar. Of course there are some outliers. This also applies to mayonnaise-like sauces such as French fries sauce, halvanaise and French fries line. Because they contain considerably less fat, and manufacturers want to give the sauces a nice taste, they add sugar and / or sweeteners. French fries sauces are available with 10 grams of sugar per 100 grams. Say for yourself, what do you prefer? A portion of healthy unsaturated fats or extra sugars?

Additions

  1. If you choose mayonnaise, you can pay attention to the amount of sugar, salt and other additives on the packaging. Often, the less ingredients there are on the package, the purer the mayonnaise.

  2. If you choose mayonnaise, you can pay attention to the amount of sugar, salt and other additives on the packaging. Often the following applies: the fewer ingredients there are on the packaging, the purer the mayonnaise.

Nutritional value per tablespoon of 20 grams

  1.  Kcal Fat, in grams Unsaturated fat, in grams Sugar, in grams Salt, in grams Zaanse mayonnaise, Van Wijngaarde 150 16 15 0.2 0.10 Mayonnaise, Calvà © 125 14 13 0.7 0.18 Organic Mayonnaise, AH 125 13 12 0.5 0.16 Mayoline, Remia 64 6 6 1.3 0.24 French fries line, Remia 20 1 0 0.6 (also sweeteners) 0.34 Organic half-fat, AH 85 8 7 1.5 0.30

Just about the egg

  1. Of course the packaging also states that eggs have been used. This makes sense, because egg yolk is one of the basic ingredients for mayonnaise. More and more often you see nowadays that the egg yolk comes from free-range eggs or from organic eggs. That is not healthier or unhealthier than regular eggs, but then you know that the eggs come from chickens that have a better life.

  2. Of course the packaging also states that eggs have been used. That makes sense, because egg yolk is one of the basic ingredients for mayonnaise. More and more often you see nowadays that the egg yolk comes from free-range eggs or from organic eggs. That is not healthier or unhealthier than regular eggs, but then you know that the eggs come from chickens that have a better life.

Homemade mayonnaise

  1. Would you like to make your own mayonnaise? In this video you can see how. Mix 1 yolk of a large egg (size L) with 1 teaspoon of mustard in a large bowl with a whisk. Make sure all ingredients are at room temperature. While you keep beating vigorously with the whisk (it is also possible with a mixer, but beware, it can suddenly go too fast) - little by little, add 110 ml of sunflower oil (or part olive oil, part sunflower oil). Start really slow, drop by drop. After you have added about 3 tablespoons of oil and the whole is already a bit thicker, you can add the oil in a trickle while you continue to beat. When all the oil has been absorbed, add 1 tablespoon of lemon juice and salt and pepper to taste. Keep the mayonnaise in a closed jar in the refrigerator (maximum 3-4 days).

  2. Would you like to make your own mayonnaise? In this video you can see how. Mix 1 yolk of a large egg (size L) with 1 teaspoon of mustard in a large bowl with a whisk. Make sure all ingredients are at room temperature. While you keep beating vigorously with the whisk (this is also possible with a mixer, but beware, it can suddenly go too fast) - gradually add 110 ml of sunflower oil (or part olive oil, part sunflower oil). Start really slow, drop by drop. After you have added about 3 tablespoons of oil and the whole is already a bit thicker, you can add the oil in a trickle while you continue to beat. When all the oil has been absorbed, add 1 tablespoon of lemon juice and salt and pepper to taste. Keep the mayonnaise in a closed jar in the refrigerator (maximum 3-4 days).

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