Ballymaloe Caesar Salad Dressing
Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 669 kcal | 33% |
| Fat | 73.0 g | 104% |
| of which saturates | 8.8 g | 44% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 2.4 g | 5% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 10 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sunflower Oil, White Wine Vinegar, Anchovy Paste (Fish) (8%), Egg Yolk, Condiment Vinegar (White Wine Vinegar & Grape Must), Olive Oil, Dijon Mustard (<1%), Wholegrain Mustard (<1%), Sea Salt, Tamari (Soya), Cracked Black Pepper: For allergens, please see ingredients in bold.
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.