Sushi Ginger
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 96 kcal | 5% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 10.0 g | 3% |
| of which sugars | 0.00 g | 0% |
| Fibre | 10.0 g | 33% |
| Protein | 10.0 g | 20% |
| Sodium | 0.80 g | 35% |
Open Food Facts, ODbL, record updated 15 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
כשל Vegan (KA 7307140 T Kura Pink Sushi Ginger is made NUTRITION F from fresh ginger root. Its sweet, spicy flavour makes it a perfectly versatile condiment on your favourite dishes. Ingredients: Ginger (58%), Water, Salt, Sweetener (Sorbitol), Vinegar, Acidity Regulators (Acetic Acid, Citric Acid, Lactic Acid), Sweetener (Acesulphame Potassium), Preservative (Potassium Sorbate), Natural Colour. Best Before: Please see on cap. Servings per Serving Size: 101 Ave. Quantity: P Energy Protein Fat, total saturated Carbohydrate LE - sugars Dietary fibre LE Sodium Product of Chin
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
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.