Sushi Ginger
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 0 kcal | — |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 0.00 g | — |
| of which sugars | 0.00 g | 0% |
| Protein | 0.00 g | — |
| Sodium | 35.0 g | 1,522% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Ginger, Water, Salt, Acetic acid, Citric acid, Aspartame (4.75 mg per 5 g, contains Phenylalanine), Potassium sorbate, Allura red. Ingrédients: Gingembre, Eau, Sel, Acide acétique, Acide citrique, Aspartame (4,75 mg par 5 g, contient phénylalanine), Sorbate de potassium, Rouge allura.
- E129Allura redColour
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E951AspartameSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ginger”: 0.49 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 Values: Food and Drug Regulations, Health Canada.
- 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.