Soy, Ginger & Miso Salad Dressing
Prefix 406 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 | 92 kcal | 5% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 20.5 g | 8% |
| of which sugars | 16.1 g | 18% |
| Fibre | 0.60 g | — |
| Protein | 1.3 g | 3% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 19 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Light Brown Sugar, Rice Vinegar, GINGER PUREE (5%) MISO PASTE (5%) (Water, Soya Beans, Rice, Salt), Garlic Pu SOY SAUCE (2.5%) [Water, Salt, Sugar, Soya Beans, Spirit Vinega Barley Malt Extract, Wheat Flour (Wheat Flour, Calcium Carbon Folic Acid, Iron, Niacin, Thiamin)], Cornflour, Coriander, Red Chi Pre Lemon Juice Concentrate, Rice Wine, Glucose Syrup Sa Powder, Garlic Powder, Ground Cumin, Dried Oregano ALLERGY AD
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
86% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salad dressings” →
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 “Salad dressings”: 2.63 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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