Sauce de soja hoisin
Prefix 072 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 | 283 kcal | 14% |
| Fat | 3.1 g | 4% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 61.6 g | 20% |
| of which sugars | 52.3 g | 58% |
| Fibre | 1.3 g | 4% |
| Protein | 3.5 g | 7% |
| Sodium | 3.5 g | 152% |
Open Food Facts, ODbL, record updated 28 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
sugar (50%), soy bean (38%), sali, rice vinegar (water, rice), red chili, garlic, water, potato starch, modified starch (e1442), colour (e150a), sesame oil, plum, lemon, acidity regulator (e330), flavour enhancer (e621), contains: soybean, wheat, sesame made in hong kong refrigerate
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150aPlain caramelColour
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
96% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Soy sauces” →
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
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