Peri Peri Sauce
Prefix 506 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 | 118 kcal | 6% |
| Fat | 7.9 g | 11% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 9.8 g | 4% |
| of which sugars | 0.80 g | 1% |
| Protein | 0.60 g | 1% |
| Salt | 2.7 g | 45% |
Open Food Facts, ODbL, record updated 3 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, White Vinegar, Kibbled Onion, Salt, Cayenne Chilli, Spices, Rapeseed Oil, Modified Starch, Rice Flour, Maltodextrin, MUSTARD, Natural Extracts (Lemon Rind and Garlic), Stabiliser: Xanthan Gum, Preservatives: Potassium Sorbate, and Antioxidant: Calcium Disodium EDTA.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E202Potassium sorbatePreservative
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · 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 “Salad dressings”: 2.63 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.