Salad Cream
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 331 kcal | 17% |
| Fat | 26.7 g | 38% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 20.8 g | 8% |
| of which sugars | 17.4 g | 19% |
| Fibre | 0.07 g | — |
| Protein | 1.5 g | 3% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil (22%), Sugar, Spirit Vinegar, Mustard Flour, Modified Maize Starch, Dried Egg Yolk (2%), Salt, Stabilisers: Guar Gum, Xanthan Gum; Preservative: Potassium Sorbate; Glucose Syrup, Colour: Riboflavin.
- E101RiboflavinsColour
- E101iRiboflavinColour
- E202Potassium sorbatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% 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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