Datu Puti Soy Sauce with Isoflavones 1 Litre
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 Value |
|---|---|---|
| Energy | 31 kcal | — |
| Fat | 0.20 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 4.6 g | — |
| of which sugars | 0.70 g | 1% |
| Fibre | 0.10 g | 0% |
| Protein | 2.6 g | — |
| Sodium | 5.0 g | 217% |
Open Food Facts, ODbL, record updated July 5, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
water, hydrolyzed soybean protein, iodized salt (salt, potassium iodate), caramel color, monosodium glutamate, citric acid, 0,1% potassium sorbate, disodium inosinate, disodium guanylate, fd,c yellow no, 5, fd,c yellow no, 6 and fd,c yellow and fd,c red no, 40
- E150cAmmonia caramelColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
35% 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 Canada, 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 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.