Italian dressing
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 267 kcal | 13% |
| Fat | 23.3 g | 33% |
| of which saturates | 3.3 g | 17% |
| Carbohydrate | 16.7 g | 6% |
| of which sugars | 13.3 g | 15% |
| Fibre | 6.7 g | — |
| Protein | 0.00 g | 0% |
| Salt | 2.8 g | 47% |
Open Food Facts, ODbL, record updated 24 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WATER, VEGETABLE OIL (SOYBEAN OIL, CANOLA OIL), DISTILLED VINEGAR, SUGAR, SALT, GARLIC, ONION, RED BELL PEPPER, MALTODEXTRIN, XANTHAN GUM, SPICES, YEAST EXTRACT, CALCIUM DISODIUM EDTA, NATURAL FLAVOR, LEMON JUICE CONCENTRATE, CARAMEL COLOR, ANNATTO EXTRACT.
- E150cAmmonia caramelColour
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · 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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