Lee kum kee, premium soy sauce
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 intake |
|---|---|---|
| Energy | 100 kcal | 5% |
| Fat | 0.00 g | 0% |
| Carbohydrate | 13.3 g | 4% |
| of which sugars | 13.3 g | 15% |
| Protein | 6.7 g | 13% |
| Sodium | 6.9 g | 299% |
Open Food Facts, ODbL, record updated 8 March 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water, salt, soybeans, sugar, wheat flour, sodium benzoate added as a preservative, disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Lee Kum Kee Co. Ltd.
Open Food Facts, ODbL
In its category
70% 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), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Soy sauces”: 1.00 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.