Sichuan Style Hot and Spicy Stir-Fry Sauce
Prefix 007 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 | 127 kcal | 6% |
| Fat | 5.3 g | 8% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 10.0 g | 11% |
| Protein | 3.6 g | 7% |
| Salt | 10.1 g | 168% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Salted Chilli Peppers 24% (Chilli Peppers 80%, Salt), Walter, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Sugar, Tomato Paste, Sichuan Pepper Powder 5%, Soybean Oil, Dried Chilli Peppers 3%, Fermented Vinegar, Shallots, Modified Corn Starch, Dehydrated Garlic, Natural Chili Flavouring, Salt, Natural Sichuan Pepper Flavouring.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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