Caesar cardini’s dressing
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 607 kcal | 30% |
| Fat | 65.5 g | 94% |
| of which saturates | 5.3 g | 27% |
| Carbohydrate | 1.9 g | 1% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.00 g | — |
| Protein | 2.3 g | 5% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapsolje (62%), vann, pasteurisert eggeplomme, hvitvinseddik, sitronjuicekonsentrat, salt, Parmigiano Reggiano-ost (melk) (1%), sennepsmel, svart pepper, worcestersaus (vann, spriteddik, byggmalteddik, sukker, melasse, salt, løkpulver, hvitløkspulver, tamarind-konsentrat, malt ingefær, chillipulver), hvitløkspulver, tørket løk, extra virgin olivenolje, ansjospaste (ansjos (fisk) salt, olivenolje), stabilisator: xantangummi
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
2% 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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