Salad cream
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 201 kcal | 10% |
| Fat | 15.8 g | 23% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 13.4 g | 5% |
| of which sugars | 8.6 g | 10% |
| Fibre | 0.50 g | — |
| Protein | 1.1 g | 2% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
nut (301 120 298 akorlage mu batts salad cream 30% light 30 per tablespoon 159 energy 1253 2%, water, spirit vinegar, 14% rapeseed oil, sugar, 4% salted egg yolk (egg, yolk, salt), modified maize starch, dijon mustard (water, mustard seeds, spirit vinegar, mustard flour, salt), salt, sweetener: acesulfame k, colour: riboflavins,
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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