Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 307 kcal | 15% |
| Fat | 26.3 g | 38% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 15.3 g | 6% |
| of which sugars | 13.8 g | 15% |
| Fibre | 0.70 g | — |
| Protein | 1.1 g | 2% |
| Salt | 1.5 g | 26% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, 24% rapeseed oil, vinegar, sugar, 3.7% honey, 3.3% dijon mustard (water, mustard seeds, vinegar, salt), egg*, egg yolk*, salt, 1% mustard seeds, lemon juice, 0.8% mustard flour, modified starch (corn), thickeners: guar gum, locust bean gum, xanthan gum, preservative: potassium sorbate, antioxidant: calcium disodium edta, colouring, carotenes, from free-range eggs
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E160acaroteneColour
- E202Potassium sorbatePreservative
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.