Glaze with balsamic vinegar of modena
Prefix 085 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 | 233 kcal | 12% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 53.3 g | 19% |
| Total sugars | 53.3 g | — |
| Protein | 0.00 g | 0% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated July 29, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cooked Grape Must, Wine Vinegar, Concentrated Grape Must, Balsamic Vinegar of Modena (39%), Caramel Color, Thickeners: Guar Gum and Xanthan Gum.
- E150cAmmonia caramelColor
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 35 kcal | — |
| Total fat | 0.0 g | 0% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 8.0 g | 3% |
| Total sugars | 8.0 g | — |
| Protein | 0.0 g | — |
- Servings per package
- About 17
- USDA food category
- Other Cooking Sauces
- Data provider
- Label Insight
- In FoodData Central
- Since June 29, 2023 · label data updated May 23, 2023
- FDC ID
- 2583218
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).
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.
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