Caesar dressing
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 | 518 kcal | 26% |
| Fat | 55.4 g | 79% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 23.0 g | 9% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.10 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 16 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed oil, water, Parmigiano Reggiano cheese PDO (milk) (7%), white wine vinegar, pasteurised free range egg yolk, Dijon mustard (water, spirit vinegar, mustard powder, salt, mustard flour, mustard husk, allspice, turmeric powder), garlic purée, salt, black pepper, treacle, onion purée, tamarind extract, clove powder, lemon oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salad dressings”: 2.63 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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