Buttermilk Ranch 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 | 467 kcal | 23% |
| Fat | 48.0 g | 69% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 3.3 g | 4% |
| Fibre | 0.47 g | — |
| Protein | 3.3 g | 7% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 26 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, White Wine Vinegar, Buttermilk (6%) (Skimmed Cows' Milk Concentrate, Skimmed Cows' Milk, Starter Culture), Free Range Egg Yolk, Garlic Purée (35) Sugar, Cornflour, Salt, Parsley, Chives, Preservative Potassium Sorbate, Dill, Black Pepper. Allergy advice:
- E202Potassium sorbatePreservative
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.