Skeeter's New York Steakhouse Style BBQ Sauce
Prefix 408 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 | 156 kcal | 8% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 35.7 g | 14% |
| of which sugars | 29.3 g | 33% |
| Fibre | 0.60 g | — |
| Protein | 1.1 g | 2% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, sugar, tomato paste, glucose-fructose syrup, spirit vinegar, sugar syrup, red pepper (4,5%), mustard (water, mustard seed, spirit vinegar, stabilisers: guar gum, xanthan gum, acidity regulator: citric acid, turmeric powder), modified maize starch, onion (1,5%), salt, paprika powder, rapeseed oil, chervil, preservative: sorbic acid, white pepper, dried red chilli, garlic powder, cayenne pepper, stabiliser: xanthan gum,
- E200Sorbic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
58% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Barbecue 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 “Barbecue sauces”: 1.41 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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