Molho Cremoso de pequi
Prefix 068 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 | 226 kcal | 11% |
| Fat | 23.0 g | 33% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 3.3 g | 1% |
| of which sugars | 0.90 g | 1% |
| Protein | 0.00 g | 0% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 1 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Garlic Pulp, Vegetable Oil, Salt, Starch, Vinegar, Pequi Oil, Monosodium Glutamate, Sodium Benzoate and Potassium Sorbate. Ingredientes: Agua, Polpa de Alho, óleo Vegetal Sal, Amido, Vinagre, óleo de Pequi, Glutamato Monossódico, Benzoado de Sódio e Sorbato de Potássio.
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pepper sauces”: 2.03 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.