Creamy coleslaw
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 | 160 kcal | 8% |
| Fat | 13.9 g | 20% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 5.4 g | 6% |
| Fibre | 1.1 g | — |
| Protein | 0.80 g | 2% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 12 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
cabbage (47%), free range egg mayonnaise (31%) (rapeseed oil, water, sugar, white wine vinegar, pasteurised free range egg, spirit vinegar, salt, sugar, stabilisers: guar gum, xanthan gum, mustard flour), carrot (16%), double cream (2%) (milk), onion (2%), spirit vinegar, salt, preservative: potassium sorbate, colour, carotenes,
- E160acaroteneColour
- E202Potassium sorbatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- 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
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