
Bacon Caesar Chopped Salad Kit
Prefix 068 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 | 170 kcal | 9% |
| Total fat | 14.0 g | 18% |
| Saturated fat | 3.0 g | 15% |
| Total carbohydrate | 6.0 g | 2% |
| Total sugars | 1.0 g | — |
| Dietary fiber | 1.0 g | 4% |
| Protein | 4.0 g | 8% |
| Sodium | 1.0 g | 44% |
Open Food Facts, ODbL, record updated April 23, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ROMAINE LETTUCE, CAESAR DRESSING (SOYBEAN OIL, WATER, EGG YOLKS, PARMESAN CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], SALT, DIJON MUSTARD [DISTILLED VINEGAR, WATER, MUSTARD SEEDS, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICE], DISTILLED VINEGAR, LEMON JUICE CONCENTRATE, ANCHOVIES, GARLIC PUREE [GARLIC, WATER, CITRIC ACID], SUGAR, DRIED GARLIC, SPICE, NATURAL FLAVOR, XANTHAN GUM, GARLIC POWDER, CITRIC ACID, MOLASSES, MUSTARD SEED), GARLIC CROUTONS (ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CANOLA OIL AND/OR SUNFLOWER OIL, SUGAR, SALT, DEHYDRATED GARLIC, YEAST), SHREDDED PARMESAN CHEESE (PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, POWDERED CELLULOSE [TO PREVENT CAKING]), BACON BITS (PORK CURED WITH WATER, SALT, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE. MAY CONTAIN SUGAR, BROWN SUGAR, SMOKE FLAVORING)
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E460iiPowdered celluloseCarrier · Emulsifier · Humectant · 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
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