Tartare sauce
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 447 kcal | 21% |
| Fat | 44.2 g | 63% |
| of which saturates | 3.1 g | 13% |
| Carbohydrate | 13.3 g | 4% |
| of which sugars | 9.1 g | 10% |
| Fibre | 0.00 g | 0% |
| Protein | 1.0 g | 2% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated 25 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
canola oil [antioxidant (304), vinegar, water, sugar, vegetables a (gherkin, onion, capers), mustard, egg, thickeners (1442, 415), salt, spice extract, food acid (citric acid), preservative (potassium sorbate), dill, herb extracts. allergy advice: contains egg.
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E304Fatty acid esters of ascorbic acidAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
54% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Tartare sauces”: 2.02 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.