Céleri rémoulade
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 93 kcal | 4% |
| Fat | 7.6 g | 11% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 3.7 g | 1% |
| of which sugars | 1.7 g | 2% |
| Protein | 1.0 g | 2% |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated 5 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Céleri râpé 70%, eau, huile de colza, amidon transformé de pomme de terre , moutarde 1% (eau, graines de moutarde, vinaigre d'alcool, sel), vinaigre d'alcool, , épaississantsE415, jaune d’œuf en poudre 0.1%, acidifiant : E330, conservateur :E202, antioxydant : E300, poivre
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Celeriac in remoulade sauce”: 1.18 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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