mild chilli cooking sauce
Prefix 505 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 | 54 kcal | 3% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 5.1 g | 6% |
| Fibre | 0.70 g | — |
| Protein | 1.8 g | 4% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
tomato purée from concentrate (46%), water, tomatoes (4) re kidney beans (10%), red peppers (4%), onions (36) modilied moe starch, sugar, spices acidity regulators (lactic acid ctric aoel s garlic purée, oregano, fat reduced cooa powder, chill powder no artificial colours, flavours or nydrogenated bat try me, love me if you are not 100% happy with your purchase neither are we-that's why we'l both replace& refund this item simply return to one of our stores or, cll us on: 0800 952 0101 visit our website: asda.com packed
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
35% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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