Teriyaki and Sesame Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 20.4 g | 8% |
| of which sugars | 10.5 g | 12% |
| Fibre | 0.80 g | — |
| Protein | 0.70 g | 1% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 12 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, Rice Vinegar, Dark Soy Sauce (8%) (Water, Salt, Sugar, Molasses, Barley Malt Extract, Soya Bean (4%), A idity Regulator: Acetic Acid Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, iacin, Thiamin)), Ginger Purée (5%), Modifier Maize Starch, Rapeseed Oil, Sesame Seed (1%), Sesame Oil (1%), Yeast Extract Powder (Yeast Extract (Barley), Salt), cidity Regulator: Litric Acid; Colour: Plain Caramel; Chinese Five Spice (Star Anise, Cinnamon, Fennel Seed, Black Pepper, Clove), Red Chilli Purée. Allergy advice:
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
62% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Soy 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 “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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.