12+ Months Matured Cheddar Cheese Coleslaw
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 297 kcal | 15% |
| Fat | 29.0 g | 41% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 6.0 g | 2% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.1 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mayonnaise (Rapeseed Oil, Water, Pasteurised 𝐄𝐠𝐠 Yolk, Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Stabilisers: Xanthan Gum, Guar Gum; 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Flour, Antioxidant: Calcium Disodium Edta; Preservative: Potassium Sorbate), White Cabbage (28%), Carrot (13%), Vintage Cheddar Cheese (10%) (Vintage Cheddar Cheese (𝐌𝐢𝐥𝐤), Potato Starch), Red Cheddar Cheese (3%) (Red Cheddar Cheese (𝐌𝐢𝐥𝐤), Potato Starch, Colour: Annatto Norbixin), Onion, Chives.
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- 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 “Coleslaw”: 1.22 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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