Taste the Difference Balsamic Dressing
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 318 kcal | 16% |
| Fat | 27.7 g | 40% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 15.9 g | 18% |
| Fibre | 0.59 g | — |
| Protein | 0.50 g | 1% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Balsamic Vinegar of Modena (34%) (Wine Vinegar (Sulphites), Grape Must Concentrate, Preservative: Sulphur Dioxide), British Cold Pressed Rapeseed Oil (31%), Water, Sugar, White Wine Vinegar (Sulphites), Cornflour, Salt, Black Pepper.
- E220Sulphur dioxideAntioxidant · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
83% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salad dressings” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Salad dressings”: 2.63 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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