Reggae Reggae Jerk BBQ Marinade & Sauce Original
Prefix 501 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 | 137 kcal | 7% |
| Fat | 0.10 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 32.0 g | 12% |
| of which sugars | 29.0 g | 32% |
| Fibre | 0.00 g | — |
| Protein | 1.0 g | 2% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 8 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sugar, BARLEY Malt Vinegar, Concentrated Tomato Paste, Onion Purée, Modified Maize Starch, Red Scotch Bonnet Chilli Purée (1.3%) [Scotch Bonnet Chilli Peppers (19) Salt Acid (Acetic Acid)], Garlic Purée, Colour (Plain Caramel), Salt Ginger Purée, Ground Allspice, Spring Onion, Ground Black Pepper Black Pepper, Herbs Blend, Paprika, Ground Coriander, Cinnamon.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 26 March 2026 | £2.70 | Cardiff |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
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.