Tartare Sauce
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 | 471 kcal | 24% |
| Fat | 48.0 g | 69% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 7.9 g | 3% |
| of which sugars | 5.7 g | 6% |
| Fibre | 0.36 g | — |
| Protein | 2.5 g | 5% |
| Salt | 40.0 g | 667% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Onion, Gherkins (7%) EGG Yolk Powder (4%), White Wine Vinegar, Sugar, MUSTARD Flour, Concentrated Lemon Juice, Capers (1.6%), Salt, Thickener: Modified Maize Starch, Dill, White Pepper, Garlic Powder, Acidity Regulator: Ascorbic Acid. ALLERGEN ADVICE: For allergens see ingredients in BOLD STORAGE
- E300Ascorbic acidAntioxidant · Sequestrant
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.