Turkey & Bacon Cobb
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 102 kcal | 5% |
| Total fat | 7.8 g | 10% |
| Saturated fat | 1.9 g | 10% |
| Total carbohydrate | 3.9 g | 1% |
| Total sugars | 2.4 g | — |
| Dietary fiber | 0.49 g | 2% |
| Protein | 5.3 g | 11% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated February 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Lettuce mix (iceberg, romaine), bleu cheese dressing (vegetable oil [soybean oil and/or canola oil], bleu cheese [whole milk, cultures, salt, enzymes, penicillium roqueforti], buttermilk [cultured lowfat milk, salt], water, distilled vinegar, sugar, whole eggs, egg yolks, salt, natural and artificial flavors, propylene glycol alginate, xanthan gum, hydrolyzed corn gluten, sodium benzoate and potassium sorbate [as preservatives], calcium disodium edta [to protect flavor]), smoked turkey breast (cured with water, contains 2% or less of: salt, dextrose, modified corn starch, sodium lactate, sodium phosphates, carrageenan, natural flavoring, sodium diacetate, natural mesquite smoke flavor, ascorbic acid, sodium nitrite, citric acid), egg (eggs, citric acid, sodium benzoate, and nisin preparation [as preservatives]), bacon (cured with water, salt, sodium phosphates, sodium erythorbate, sodium nitrite, may contain sugar, brown sugar, and/or smoke flavoring).
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E316sodium erythorbateAntioxidant
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E405Propane-1‚2-diol alginateCarrier · Emulsifier · Stabilizer · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| February 8, 2026 | $2.98 | Edmonds, WA |
| February 8, 2026 | $2.98 | Edmonds, WA |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 220 kcal | — |
| Total fat | 16 g | 21% |
| Saturated fat | 4.0 g | 20% |
| Sodium | 789 mg | 34% |
| Total carbohydrate | 8.0 g | 3% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 5.0 g | — |
| Protein | 11 g | — |
- USDA food category
- Pickles, Olives, Peppers & Relishes
- Data provider
- Label Insight
- In FoodData Central
- Since November 16, 2023 · label data updated July 16, 2022
- FDC ID
- 2676325
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
READY PAC FOODS
Open Food Facts, ODbL
In its category
51% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.