Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 231 kcal | 12% |
| Fat | 22.0 g | 31% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 5.8 g | 6% |
| Fibre | 2.0 g | — |
| Protein | 0.50 g | 1% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 6 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
45% Cabbage, 38% Free Range Egg Mayonnaise (Rapeseed Oil, Water, Whole Salted Egg [Egg, Salt), Sugar Syrup (Sugar, Water), Salt, Acidity Regulator: Acetic Acid; Salted Egg Yolk (Egg, Salt), Stabiliser: Xanthan Gum; Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt]), 15% Carrot, 1% Diced Onion, Chopped Chives, Preservative: Potassium Sorbate.
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Coleslaw”: 1.22 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.