Every Kewpie product in our database broken down by calories, sugar, salt and saturated fat, and checked against NHS daily reference intakes for children aged 4 to 17.
Japanese mayonnaise differs from the standard European style in using egg yolks alone and rice vinegar, which makes it richer per gram. It is used in smaller quantities as a result.
Yolk-only mayonnaise carries more fat per gram than whole-egg versions, so the per-100g figure sits higher.
In practice it is used as a finishing sauce rather than a spread, so a realistic serving is smaller.
A tablespoon is the useful comparison point rather than 100g, and at that level the difference between styles narrows considerably.
Salt content is comparable to standard mayonnaise, with the addition of MSG in some varieties.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
