Teriyaki stir fru 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 | 117 kcal | 6% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 27.4 g | 11% |
| of which sugars | 19.6 g | 22% |
| Fibre | 0.20 g | — |
| Protein | 1.0 g | 2% |
| Salt | 4.3 g | 72% |
Open Food Facts, ODbL, record updated 14 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dark soy sauce (22%), (water, soyabeans 17%, wheat, salt), demerara sugar, water, rice vinegar, dark soy sauce (15%) (soy extract, water, soybeans, salt, fortified wheat flour (wheat, calcium carbonate, iron, thiamine, niacin)) water, sugar, cane molasses, salt, barley malt extract, acidity regulator: acetic acid) modified maize starch, thai garlic paste (3%) ( garlic, sugar, salt, acidity regulator: acetic acid), ginger puree (3%), acidity regulator: citric acid, ground cinnamon
Source: Open Food Facts, ODbL · additive names and functions: 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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