Salade de pommes de terre, Selection
i Photo: Open Food Facts contributors · CC BY-SA

Salade de pommes de terre

Canada
NOVA4
164 kcalper 100 g
2.1 gof sugars per 100 g
Barcode (EAN-13)0059749900508
GS1 prefix005 · GS1 US
Additives7: E202, E211, E270…
AllergensEggs, Mustard, Sulphur dioxide and sulphites
0059749900508

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy164 kcal—
Fat11.4 g15%
of which saturates1.1 g5%
Carbohydrate12.9 g—
of which sugars2.1 g2%
Protein1.4 g—
Sodium0.37 g16%

Open Food Facts, ODbL, record updated August 8, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Pommes de terre (pommes de terre, sulfites), Huile de canola, Eau, Dignons, Sucre, Carottes, Sel, Œuf entier liquide, Vinaigre, Jaune d'œuf congelé, Amidon de maïs modifié, Vinaigre de cidre, Moutarde de Dijon (eau, graines de moutarde, vinaigre, sel, sulfites, acide citrique), Sorbate de potassium, Érythorbate de sodium, Benzoate de sodium, Acide lactique, Gomme de xanthane, Poudre d'oignon, Persil déshydraté, Farine de moutarde, Épices, Poudre d'ail, Jus de citron concentré. Gomme de guar, Extrait de moutarde, Acide citrique, Extrait d'épice, EDTA disodique.

The ingredient list is only available in French in the source; we show it as it is, without translation.

  • E202Potassium sorbatePreservative
  • E211Sodium benzoatePreservative
  • E270Lactic acid
  • E316sodium erythorbateAntioxidant
  • E330Citric acidAntioxidant · Sequestrant
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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