HP Sauce
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 0.67 g | 1% |
| of which saturates | 0.67 g | 3% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 23.3 g | 26% |
| Fibre | 2.1 g | — |
| Protein | 0.67 g | 1% |
| Salt | 8.0 g | 133% |
Open Food Facts, ODbL, record updated 16 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes, Malt Vinegar (from Barley), Molasses, Glucose-Fructose Syrup, Spirit vinegar, Sugar, Dates, Modified Cornflour, Rye Flour, Salt, Spices, Flavourings, Tamarind
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.