Batts Medium peri peri sauce
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 51 kcal | 3% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 2.8 g | 1% |
| of which sugars | 1.3 g | 1% |
| Protein | 0.80 g | 2% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
11% onion purée, 4% lemon purée, sunflower oil, ground spices (cayenne chilli pepper, african bird's eve chilli, paprika), 2,5% green chilli, garlic purée, salt, stabilisers: xanthan gum, propane-1, 2-diol alginate, antioxidant: ascorbic acid, preservative: potassium sorbate, rosemary extract, allergy advice for allergens, including cereals containing gluten, see ingredients in bold, may also contain celery, egg, milk, mustard, nuts, peanuts, sesame, soya and other cereals ,lt,1% containing gluten, storage instructions d the ne intake, e intake ieage adult direct sunlight, shake well before per 100g 270ge see cap,
- E202Potassium sorbatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E392Extracts of rosemary
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “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
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