Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 197 kcal | 10% |
| Fat | 16.0 g | 23% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 8.0 g | 3% |
| of which sugars | 1.7 g | 2% |
| Fibre | 1.2 g | — |
| Protein | 4.7 g | 9% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cos Lettuce, Caesar Dressing (24%), Croutons (8%), Parmesan Cheese (Milk) (6%), Caesar Dressing contains Rapeseed Oil, Full Fat Soft Cheese (Milk), Cider Vinegar, Parmesan Cheese (Milk), Single Cream (Milk), White Wine Vinegar, Pasteurised Egg, Pasteurised Egg Yolk, Sugar, Salt, Anchovies (Fish), Ground White Pepper, Garlic Purée, Sunflower Oil, Croutons contain Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Olive Oil, Dried Skimmed Milk, Sugar, Yeast, Salt, Cracked Black Pepper, Emulsifier, E472e, Flour Treatment Agent, Ascorbic Acid, Sunflower Oil
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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