Roadt garlic & balsamic vinegar dressing
Prefix 506 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 | 478 kcal | 24% |
| Fat | 49.6 g | 71% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 6.2 g | 2% |
| of which sugars | 2.9 g | 3% |
| Fibre | 0.60 g | — |
| Protein | 1.1 g | 2% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 16 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Balsamic Vinegar NUTRITION (17%) [(Contains Sulphites), Red Grape Vinegar, TYPICAL Cooked Grape Must, Water, White Grape Vinegar (Contains Sulphites), Roast Garlic (5%), Dijon Mustard, (Water, Mustard flour, White Vinegar, Salt, onions, ), Onions, Salt, Sugar, Cornflour , Garlic Puree (0.6%), Chipotle Chilli Puree (Chipotle Peppers, Water, Tomato Paste, Salt, Sugar, Onion, Vinegar), White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
21% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salad dressings” →
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 “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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