
Soy & Ginger Tempeh Marinated Pieces
Prefix 503 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 | 308 kcal | 15% |
| Fat | 23.0 g | 33% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 6.7 g | 7% |
| Fibre | 5.9 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 4 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tempeh (75%) (Soy Beans (58%), Vegetable Oils (Sunflower and Rapeseed in varying proportions), Rice Flour, Inoculum Culture), Marinade (25%) (Water, Sugar, Soy Sauce (3%) (Water, Soy Beans, Wheat, Salt), Sweet Rice Wine (Glucose Syrup, Water, Sugar, Sake, Vinegar, Salt), Spirit Vinegar, Modified Corn Starch, Gingershavings (0.5%) (Ginger, Sugar, Water), Red Pepper (0.5%), Salt, Spices, Paprika Extract, Preservatives (Potassium Sorbate, Sodium Benzoate), Natural Flavourings.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Tempeh” →
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 “Tempeh”: 2.37 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.