Mayonnaise, made with tofu

Nutrition Facts

Serving Size 240g

Servings Per Container 1 cup

Amount Per Serving

Calories 773 Calories from Fat 686.7

% Daily Value*

Total Fat 76.30g 117%

Saturated Fat 7.01g 35%

Trans Fat 0.37g

Cholesterol 0mg 0%

Sodium 1855mg 77%

Total Carbohydrate 7.34g 2%

Dietary Fiber 2.6g 10%

Sugars 2.04g

Protein 14.28g 29%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fun Facts

The process to make most mayonnaise begins with the chicken (not the egg) in labs where teams of highly trained geneticists design hens best suited for laying eggs.
Once they have hatched, male chicks are separated from the females and fed through a high-speed grinder.
Young female chicks have their beaks trimmed before being moved into small cages.
About 80 million eggs, or about 1% of the 8 billion produced annually in the U.S., are used to make commercial mayonnaise.
Once the eggs have been collected and liquified, they are sent to be processed. This video shows how tanks of liquid eggs, soybean oil, vinegar, salt and other spices, are turned into mayonnaise.
Last year, Americans bought approximately 177 million gallons of mayonnaise — enough mayo to fill 268 Olympic size swimming pools or two-thirds of the Empire State Building.

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