French dressing
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 73 kcal | 4% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 13.5 g | 5% |
| of which sugars | 13.3 g | 15% |
| Fibre | 1.1 g | — |
| Protein | 0.50 g | 1% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, White Wine Vinegar (9%), Dijon Mustard (2.5%) (Water, Mustard Seed, Spirit Vinegar, Salt), Concentrated Lemon Juice, Rapeseed Oil, Cornflour, Salt, Wholegrain Mustard (1.0%) (Water, Mustard Seed, Spirit Vinegar, Salt), Parsley, Garlic Puree, Stabiliser: Xanthan Gum; Chive, Black Pepper, Turmeric Powder.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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
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