Beetroot and carrot salad
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 81 kcal | 4% |
| Fat | 3.2 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 9.4 g | 10% |
| Fibre | 2.0 g | — |
| Protein | 1.0 g | 2% |
| Salt | 0.18 g | 3% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
balsamic vinegar V Ingredients 62% Cooked Beetroot, 13% Carrot, 9% Red Onion, 7% White Balsamic Vinegar (White Wine Vinegar, Grape Must Concentrate, Preservative: Potassium Metabisulphite), Rapeseed Oil. 3% Honey.
- E224Potassium metabisulphiteAntioxidant · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 1.36 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
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