Yellow Scotch Bonnet Pepper
Prefix 060 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 | 24 kcal | 1% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 220.0 g | 85% |
| of which sugars | 4.0 g | 4% |
| Fibre | 0.00 g | — |
| Protein | 2.0 g | 4% |
| Salt | 6.0 g | 100% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
SCOTCH BONNET PEPPER, VINEGAR, ONION. SODIUM BENZOATE (PRESERVATIVE), SODIUM METABISULPHATE (PRESERVATIVE), XANTHAM GUM.
- E211Sodium benzoatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
37% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hot 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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