Barbeque sauces & rubs
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 intake |
|---|---|---|
| Energy | 194 kcal | 9% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 44.4 g | 14% |
| of which sugars | 38.9 g | 43% |
| Fibre | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 0.72 g | 31% |
Open Food Facts, ODbL, record updated 17 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Ketchup (red ripe tomatoes, distilled vinegar, sugar, salt, onion powder, spices, and natural flavoring), brown sugar, cider vinegar, filtered water, mustard, (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, garlic powder), natural smoke flavor, less than 2% of worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), salt, apple juice concentrate, lime juice concentrate, garlic and onion powder, spices.
- E150cAmmonia caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Lillie's Q Sauces & Rubs
Open Food Facts, ODbL
In its category
90% 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 “Barbecue sauces”: 1.41 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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