Dill Cream Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 77 kcal | 4% |
| Fat | 5.8 g | 8% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 5.1 g | 2% |
| of which sugars | 1.5 g | 2% |
| Fibre | 0.20 g | — |
| Protein | 0.90 g | 2% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, 18% WHIPPED CREAM, modified starch, 1.4% EGG YOLK, Dill, white wine extract, iodized salt (salt, potassium iodate), onions, sugar, flavors, yeast extract, thickener xanthan gum.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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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