Caesar Salad Kit
Prefix 433 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 | 149 kcal | 7% |
| Fat | 9.9 g | 14% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 9.9 g | 4% |
| of which sugars | 2.5 g | 3% |
| Fibre | 1.6 g | — |
| Protein | 4.2 g | 8% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Romaine Lettuce, 17.5% Caesar Dressing (Rapeseed Oil, Water, Pasteurised Liquid Egg Yolk, 3.5% Parmigiano Reggiano Medium Fat Hard Cheese (Milk), Spirit Vinegar, Salt, Sugar, Garlic Purée, Cornflour, White Wine Vinegar, Barley Malt Vinegar, Concentrate Lemon Juice, Black Pepper, Black Treacle, Flavourings, Onion, Spices, Garlic Powder), 7.5% Black Pepper Croutons (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Olive Oil, Rapeseed Oil, Sugar, Yeast, Black Pepper, Sea Salt, White Pepper), 6% Italian Medium Fat Hard Cheese (Milk).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Caesar salads”: 3.94 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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