Hot pepper 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 | 42 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 8.6 g | 3% |
| of which sugars | 3.8 g | 4% |
| Fibre | 1.1 g | — |
| Protein | 1.0 g | 2% |
| Salt | 6.7 g | 111% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, red habanero chilli (21%) (habanero chilli pepper, salt), chilli paste (18%) (red chilli, salt, acidity regulator: acetic acid), salt, sugar, onions, spring onions (1%), modified maize starch, spirit vinegar, garlic powder, acidity regulator (citric acid), stabiliser (xanthan gum), dried thyme leaf, allergy advice may be produced in a factory that handles nuts, peanuts and sesame seeds, suitable for vegetarians, suitable for vegans,
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
38% of products in the category contain less sugar than this one. The thin line marks the category median.
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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