Best Foods All Purpose Dressing DOY
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 107 kcal | 5% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 13.3 g | 5% |
| Total sugars | 6.7 g | 7% |
| Dietary fiber | 0.00 g | — |
| Protein | 0.00 g | 0% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated January 28, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Soybean Oil, Sugar, Vinegar, Eggs, Iodized Salt, Modified Food Starch, Corn Syrup, Lactic Acid, Spices, Potassium Sorbate (Preservative), Xanthan Gum, Beta-Carotene (Color), Calcium Disodium EDTA (to protect flavor).
- E160acaroteneColor
- E160aiBeta-caroteneColor
- E202Potassium sorbatePreservative
- E270Lactic acid
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · 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.