Classic Caesar Salad
Prefix 933 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 | 137 kcal | 7% |
| Fat | 19.5 g | 28% |
| of which saturates | 4.4 g | 18% |
| Carbohydrate | 14.8 g | 5% |
| of which sugars | 5.9 g | 7% |
| Fibre | 2.2 g | 7% |
| Protein | 9.3 g | 19% |
| Sodium | 0.78 g | 34% |
Open Food Facts, ODbL, record updated 31 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Cos Lettuce (61%), Caesar Dressing (24%) (Water, Canola Oil, Egg, Vinegar, Sugar, Lemon Juice, Buttermilk Powder (Milk), Cheese Powder (Milk), Salt, Corn Starch, Dijon Mustard, Onion Powder, Natural Flavour (Milk), Spice Extract, Vegetable Gum (Xanthan Gum)), Parmesan & Bacon Mix (10%) (Parmesan Cheese (Milk, Salt, Enzymes (Non Animal), Starter Culture (Milk), Anticaking Agent (Tapioca Starch), Preservative (Potassium Sorbate)), Bacon (Acidity Regulators (Sodium Citrate, 451), Antioxidant (316), Preservative (Sodium Nitrite))), Croutons (5%) (Wheat Flour (Thiamin, Folic Acid), Water, Yeast, Canola Oil, Salt), Ingredients and percentages may vary due to seasonal and processing variability
- E202Potassium sorbatePreservative
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Caesar salads”: 3.94 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.