Tartare sauce
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 | 328 kcal | 16% |
| Fat | 28.9 g | 41% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 15.3 g | 6% |
| of which sugars | 10.9 g | 12% |
| Fibre | 0.50 g | — |
| Protein | 1.3 g | 3% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Glucose-Fructose Syrup, Spirit Vinegar, 8% Gherkins, Egg Powder, 1% Capers, Salt, Modified Potato Starch, Mustard Flour, Stabiliser: Xanthan Gum; Dried Parsley, Preservative: Potassium Sorbate: Natural Flavouring. Allergy Advice: For allergens, see ingredients in bold.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tartare sauces”: 2.02 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.