NewFrench Dressing 250Ml
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 530 kcal | 27% |
| Fat | 54.1 g | 77% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 9.2 g | 4% |
| of which sugars | 8.5 g | 9% |
| Fibre | 0.10 g | — |
| Protein | 0.10 g | 0% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
huile de colza, huile d'olive extra vièrge 20%1 eau, sucrq vinaigre I villaigre de vin rouge, jus de citron concentré/ sell poudre d'oignon, Durée d'ail 0,4% persil 11,40/1), poivre stabilisant (gomme xanthane) arôme naturel de moutarde, A consewer dans un endroit frais et set A consommer de yéférence avant le: voir emballaoe. Apres ouveltllre conserver au réfrigerateur pendant 4 semaines. rodvi Bien agiter avant utilisation. peber, Allerge
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salad dressing with 50-75% of oil”: 2.36 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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