Firecracker Stir Fry Sauce
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 | 90 kcal | 5% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.7 g | 8% |
| Carbohydrate | 85.3 g | 33% |
| of which sugars | 62.3 g | 69% |
| Fibre | 1.7 g | — |
| Protein | 4.3 g | 9% |
| Salt | 3.6 g | 59% |
Open Food Facts, ODbL, record updated 19 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Sriracha Chilli Sauce (25%) (Pickled Chilli (Red Chilli (84%), Salt, Acidity Regulator: Acetic Acid), Sugar, Water, Modified Maize Starch, Acidity Regulator: Acetic Acid; Stabiliser: Xanthan Gum), Demerara Sugar, Dark Soya Sauce (Water, Soybeans, Wheat, Salt), Rice Vinegar, Glucose-Fructose Syrup, Modified Maize Starch, Red Thai Chilli Paste (1.5%) (Red Chilli, Salt, Acidity Regulator: Acetic Acid), Porcini Mushroom, Yeast Extract Powder (Yeast Extract (from Barley), Salt), Crushed Chilli (1%), Acidity Regulator: Citric Acid.
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy sauces”: 1.00 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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