Tartare
Prefix 408 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 | 282 kcal | 14% |
| Fat | 24.0 g | 34% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 16.0 g | 6% |
| of which sugars | 11.0 g | 12% |
| Protein | 1.6 g | 3% |
| Salt | 2.7 g | 45% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
rapeseed oil, water, spirit vinegar, sugar, diced gherkins (8%) cherkin, salt, water, acidity regulator, acetic acid), glucose-fructose syrup capers (2%) (capers, acidity regulator, acetic acid, salt, white wine vinegar), salt, modified maize starch, dried free range egg yolk, mustard flour, parsley, stabiliser xanthan gum, preservative: potassium sorbate, dried garlic, allergy advice: for allergens, see ingredients in hold
- 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 “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.