Cobb Salad
Prefix 025: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 140 kcal | 7% |
| Total fat | 11.0 g | 14% |
| Saturated fat | 3.5 g | 18% |
| Total carbohydrate | 3.0 g | 1% |
| Total sugars | 1.0 g | — |
| Protein | 8.0 g | 16% |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated July 17, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
romaine lettuce, grape tomatoes, chick breast with rib meat (chicken breast with rib meat, water, less than 2% potato starch, salt, vinegar, sodium phosphate, spice), dressing(vegetable oil [can oil and/or soybean oil), water, avocado, egg yolks, dijon mustard [distilled vinegar, water, mustard see salt, white wine, citric acid, turmeric, tartaric acid, spices], distilled vinegar, salt, containsless than 2% of sugar, cilantro, buttermilk powder, ground mustard, acacia, dried garlic, natural flavor, spice, dried onion, seasoning blend [dextrose, salt, natural flavors, modified corn starch], phosphoric acid, lemon juice concentrate, lime juice concentrate, xanthan gum, fruit juice[color], turmeric extract, ascorbic acid, citric acid), cooked eggs, bacon crumbles (porkcured with water, salt, sugar, sodium phosphates, sodium ery thorbate, sodium nitrite), blue cheese crumbles ( blue cheese [cultured pasteurized milk, salt, enzymes, penicillium roquefortii), potato starch), red onion contains milk and eggs,
- E100CurcuminColor
- E250Sodium nitritePreservative
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E338Phosphoric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 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.