Roasted garlic dip
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 656 kcal | 33% |
| Fat | 68.2 g | 97% |
| of which saturates | 5.4 g | 27% |
| Carbohydrate | 8.0 g | 3% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.2 g | — |
| Protein | 1.4 g | 3% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mais pesed Pasteurised Egg Pasteurised Egg Water White Wine Vega Sugar Salt, Rapesee 瓜 Salt Dried Red Chill Allergy advice For allergens, see ingredients in bold POT Recycle SLEEVE Recycle FILM. Don't Recycle
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.