Creamy thousand island dressing
Prefix 505 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 | 263 kcal | 13% |
| Fat | 21.0 g | 30% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 16.0 g | 6% |
| of which sugars | 12.0 g | 13% |
| Fibre | 1.9 g | — |
| Protein | 1.8 g | 4% |
| Salt | 0.11 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, rapeseed oil, sugar, white wine vinegar, low fat yogurt (milk), tomato paste, cornflour, Dijon mustard (water, mustard seeds, spirit vinegar, salt), yellow mustard flour, egg yolk powder, dried red peppers, salt, concentrated lemon juice, Worcester sauce (water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, garlic purée, ginger), acidity regulator (lactic acid), garlic purée, parsley, antioxidant (ascorbic acid), preservative (potassium sorbate), stabiliser (xanthan gum), black pepper, cayenne powder, colour (paprika extract)
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- 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 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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