Hoisin & Garlic stir fry 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 | 136 kcal | 7% |
| Fat | 1.3 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 29.5 g | 11% |
| of which sugars | 25.1 g | 28% |
| Fibre | 1.1 g | — |
| Protein | 1.0 g | 2% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, Glucose-Fructose Syrup, Soy Bean Paste 7% (Water, Soya Beans, Rice, Salt), Rice Vinegar, Light Soy Sauce 4.5% (Water, Salt, Soya Beans, Roasted Wheat, Sugar, Alcohol), Spring Onions, Modified Maize Starch, Garlic Purée 1.5%, Concentrated Tomato Purée, Ginger Purée, Sesame Oil, Colour (Plain Caramel), Chinese Five Spice (Fennel, Black Pepper, Cinnamon, Cloves, Cumin, Star Anise), Yeast Extract, Salt, Ground Star Anise, Chili Powder.
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% 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.
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.