Caesar Salad
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 169 kcal | 8% |
| Fat | 13.1 g | 19% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 3.9 g | 8% |
| Salt | 0.40 g | 7% |
Open Food Facts, ODbL, record updated 24 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Romaine lettuce, rapeseed oil, water, Parmigiano Reggiano cheese PDO (milk) (7%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, pasteurised free range egg yolk, spirit vinegar, extra virgin olive oil, cane sugar, garlic urée, cornflour, skimmed milk powder, Sugar, barley malt vinegar, yeast, black pepper, sea salt, clove, paprika, red chillies, concentrated lemon juice, refined olive oil, black treacle, white wine vinegar, garlic powder, lemon oll onion, tamarind extract
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
41% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Lettuces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Lettuces”: 0.87 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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