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Dressing & marinade - Bernstein's

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Barcode: 0041321016110 (EAN / EAN-13) 041321016110 (UPC / UPC-A)

Brands: Bernstein's

Brand owner: Pinnacle Foods Group LLC

Categories: Condiments, Sauces, Groceries

Countries where sold: United States

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Health

Ingredients

58 ingredients

Buttermilk (cultured pasteurized skim milk and milk, sodium citrate and salt), water, soybean oil, parmesan cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), sugar, maltodextrin, distilled vinegar, contains less than 2% of salt, garlic*, canola oil, food starchmodified, microcrystalline cellulose and sodium carboxymethyl cellulose, whey solids (whey powder, cultured whey), granular cheese (pasteurized milk, cheese culture, salt, enzymes), lactic acid, monosodium glutamate, phosphoric acid, onion*, propylene glycol alginate, cheese* (cultured pasteurized milk, salt, enzymes), cultured skim milk* (includes barley), pectin, sorbic acid, xanthan gum, disodium phosphate, sodium benzoate and potassium sorbate (as preservatives), lemon juice concentrate, spices, natural flavors, artificial color (titanium dioxide), buttermilk solids, polysorbate 60, milk solids, parsley*, disodium inosinate and disodium guanylate, citric acid, calcium disodium edta added to protect flavor.

Allergens: Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E171 - Titanium dioxide

Additive: E405 - Propane-1‚2-diol alginate

Additive: E415 - Xanthan gum

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E440 - Pectins

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E621 - Monosodium glutamate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E171 - Titanium dioxide

Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
Source: Wikipedia

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E405 - Propane-1‚2-diol alginate

Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
Source: Wikipedia

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E435 - Polyoxyethylene sorbitan monostearate

E440 - Pectins

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Cultured-pasteurized-skim-milk-and-milk, Contains-less-than-2-of-salt, Food-starchmodified, Microcrystalline-cellulose-and-sodium-carboxymethyl-cellulose, Cultured-whey, Granular-cheese, Cultured-skim-milk, Includes-barley, Calcium-disodium-edta-added-to-protect-flavor
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Non-vegan
Non-vegan ingredients: Buttermilk, Parmigiano reggiano, Pasteurized semi-skimmed milk, Whey, Whey powder, Pasteurised milk, Cheese, Cultured pasteurized milk, Buttermilk solids, Milk solids
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Vegetarian status unknown
Unrecognized ingredients: Cultured-pasteurized-skim-milk-and-milk, Sodium citrate, Contains-less-than-2-of-salt, Food-starchmodified, Microcrystalline-cellulose-and-sodium-carboxymethyl-cellulose, Cultured-whey, Granular-cheese, Cultured-skim-milk, Includes-barley, E339ii, Calcium-disodium-edta-added-to-protect-flavor
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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: Buttermilk (cultured pasteurized skim milk and milk, sodium citrate, salt), water, soybean oil, parmesan cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), sugar, maltodextrin, distilled vinegar, contains less than 2% of salt, garlic, canola oil, food starchmodified, microcrystalline cellulose and sodium carboxymethyl cellulose, whey (whey powder, cultured whey), granular cheese (pasteurized milk, cheese culture, salt, enzymes), lactic acid, monosodium glutamate, phosphoric acid, onion, propylene glycol alginate, cheese (cultured pasteurized milk, salt, enzymes), cultured skim milk (includes barley), pectin, sorbic acid, xanthan gum, disodium phosphate, sodium benzoate, potassium sorbate (as preservatives), lemon juice concentrate, spices, natural flavors, artificial color (titanium dioxide), buttermilk solids, polysorbate 60, milk solids, parsley, disodium inosinate, disodium guanylate, citric acid, calcium disodium edta added to protect flavor
Buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 2.56410256410256 - percent_max: 100

cultured pasteurized skim milk and milk -> en:cultured-pasteurized-skim-milk-and-milk - percent_min: 0.854700854700855 - percent_max: 100

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 50

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.6625

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 33.3333333333333

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 25

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.6625

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6625

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.45

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.45

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 6.45

contains less than 2% of salt -> en:contains-less-than-2-of-salt - percent_min: 0 - percent_max: 6.45

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.45

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 6.45

food starchmodified -> en:food-starchmodified - percent_min: 0 - percent_max: 6.45

microcrystalline cellulose and sodium carboxymethyl cellulose -> en:microcrystalline-cellulose-and-sodium-carboxymethyl-cellulose - percent_min: 0 - percent_max: 6.45

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.45

whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.45

cultured whey -> en:cultured-whey - percent_min: 0 - percent_max: 3.225

granular cheese -> en:granular-cheese - percent_min: 0 - percent_max: 6.45

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.45

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.225

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.15

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6125

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.45

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 5.55555555555556

propylene glycol alginate -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 5

cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667

cultured skim milk -> en:cultured-skim-milk - percent_min: 0 - percent_max: 4.76190476190476

includes barley -> en:includes-barley - percent_min: 0 - percent_max: 4.76190476190476

pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 4

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

as preservatives -> en:preservative - percent_min: 0 - percent_max: 3.7037037037037

lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 3.57142857142857

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333

artificial color -> en:colour - percent_min: 0 - percent_max: 3.2258064516129

titanium dioxide -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129

buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 3.125

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.03030303030303

milk solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.94117647058824

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 2.94117647058824

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842

calcium disodium edta added to protect flavor -> en:calcium-disodium-edta-added-to-protect-flavor - percent_min: 0 - percent_max: 2.63157894736842

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 2 / 5 (value: 3.23, rounded value: 3.23)

Fiber: 3 / 5 (value: 3.2, rounded value: 3.2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.285828785033523, rounded value: 0.3)

Negative points: 13

Energy: 1 / 10 (value: 607, rounded value: 607)

Sugars: 1 / 10 (value: 6.45, rounded value: 6.45)

Saturated fat: 1 / 10 (value: 1.61, rounded value: 1.6)

Sodium: 10 / 10 (value: 1065, rounded value: 1065)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (13 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (8.06%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.61%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (6.45%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.66%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2 Tbsp (31 g))	Compared to: Sauces
Energy	607 kj (145 kcal)	188 kj (44 kcal)	-26%
Fat	8.06 g	2.5 g	-40%
Saturated fat	1.61 g	0.499 g	-17%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg	-100%
Carbohydrates	16.13 g	5 g	+33%
Sugars	6.45 g	2 g	-13%
Fiber	3.2 g	0.992 g	+167%
Proteins	3.23 g	1 g	+47%
Salt	2.662 g	0.825 g	+30%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	129 mg	40 mg	+523%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.286 %	0.286 %

Serving size: 2 Tbsp (31 g)

Environment

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Origins of ingredients
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Product added on March 10, 2017, 11:48:22 AM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 11:44:33 AM CEST by org-database-usda.

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Dressing & marinade - Bernstein's