Garlic and Herb Dip
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 | 590 kcal | 30% |
| Fat | 62.3 g | 89% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 6.5 g | 3% |
| of which sugars | 3.0 g | 3% |
| Fibre | 0.50 g | — |
| Protein | 0.50 g | 1% |
| Salt | 0.50 g | 8% |
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, Pasteurised Egg Yolk, Salt, Acidity Regulator: Lactic Acid; Dried Parsley, Mustard Flour, Stabilisers: Guar Gum, Xanthan Gum; Milk Protein, Garlic Oil, Preservative: Potassium Sorbate. ALLERGY ADVICE:For allergens, see ingredients in bold. DIETARY ADVICE: Suitable for vegetarians. NUTRITION: Typical values per 100g: Energy 2428kJ/
- E202Potassium sorbatePreservative
- E270Lactic acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
42% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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