tartare sauce
Prefix 501 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 | 336 kcal | 17% |
| Fat | 34.0 g | 49% |
| of which saturates | 2.7 g | 14% |
| Carbohydrate | 5.0 g | 2% |
| of which sugars | 4.3 g | 5% |
| Fibre | 1.1 g | — |
| Protein | 2.0 g | 4% |
| Salt | 2.5 g | 42% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
MAYONNAISE (RAPESEED OIL, WATER, FREE RANGE EGG YOLK, SPIRIT VINEGAR, SUGAR, SALT, MUSTARD), GHERKINS (14%), MUSTARD (WATER, MUSTARD SEED, SPIRIT VINEGAR, SALT, TURMERIC), PR SILVERSKIN ONIONS (10%), SUNFLOWER OIL, CAPERS S (4%), SPIRIT VINEGAR, RAW CANE SUGAR, SEA SALT, PARSLEY, GARLIC, CONCENTRATED LEMON JUICE.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tartare sauces”: 2.02 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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