Soy sauce
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 66 kcal | 3% |
| Fat | 0.00 g | 0% |
| Carbohydrate | 7.0 g | 2% |
| of which sugars | 2.0 g | 2% |
| Protein | 3.0 g | 6% |
| Sodium | 6.8 g | 296% |
Open Food Facts, ODbL, record updated 30 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Blend of Hydrolyzed and Naturally Fermented Soybean Protein, Iodized Salt, Caramel as Color, Sodium Benzoate as preservative, Bisodium Glutamate, Disodium Inosinate and Disodium Guanylate as favor enhancers and Yeast Extract as natural flavour
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% 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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