Teriyaki stir fry sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 94 kcal | 5% |
| Fat | 0.90 g | 1% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 20.5 g | 8% |
| of which sugars | 15.1 g | 17% |
| Fibre | 0.00 g | — |
| Protein | 0.60 g | 1% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 12 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, Soy Sauce (6%) (Water, Soya Bean, Salt, Spirit Vinegar), Mirin (5%) (Rice, Water, Alcohol, Glucose Syrup), Cornflour, Ginger Purée, Rice Vinegar, Caramelised Sugar, Garlic Purée, Sugar Syrup, Rapeseed Oil, Dried Red Chilli, Flavourings, Salt, Maltodextrin
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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