Sweet and sour
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 28.8 g | 11% |
| of which sugars | 26.6 g | 30% |
| Fibre | 0.50 g | — |
| Protein | 0.50 g | 1% |
| Salt | 0.36 g | 6% |
Open Food Facts, ODbL, record updated 31 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, White Wine Vinegar, Concentrated Pineapple Juice (4%), Modified Maize Starch, Tomato Paste, Pineapple (2%) (Pineapple, Water, Sugar), Light Soy Sauce (Water, Salt, Sugar, Soya Bean, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Acidity Regulator: Acetic Acid), Malt Vinegar (from Barley), Ginger Purée (0.5%), Sesame Oil, Onion Powder (0.1%), Colour: Paprika Extract; Salt, Garlic Purée, Acidity Regulator: Citric Acid.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sweet and sour sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Sweet and sour sauces”: 1.23 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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