Garlic Peri-peri rub
Prefix 503 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 293 kcal | 14% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 59.7 g | 19% |
| of which sugars | 49.5 g | 55% |
| Fibre | 8.4 g | 28% |
| Protein | 4.8 g | 10% |
| Sodium | 7.6 g | 332% |
Open Food Facts, ODbL, record updated 30 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
sugar, salt, garlic powder (10%), dextrose, dried red bell pepper, thyme, dried onion, acidity regulators (citric acid, sodium acetates), paprika, black pepper, oregano, rapeseed oil, ground african bird's eye chilli (peri-peri), crushed chillies, basil, parsley, anti-caking agent (silicon dioxide), colour (paprika extract) dietary information suitable for vegetarians and vegans. tunie recipes & ideas: www.nandos.com/sauces
- E262Sodium acetatesPreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: 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.