Hot Sauce
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 23 kcal | 1% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.09 g | — |
| Protein | 0.70 g | 1% |
| Salt | 5.1 g | 86% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WATER, DRIED CHILI PEPPERS (5.0%) (ARBOL & PIQUIN), SALT, VINEGAR BLEND (SPIRIT VINEGAR CIDER VINEGAR), SPICES, STABILISER (XANTHAN GUM)
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
5% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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