Southern House BBQ 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 | 163 kcal | 8% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 37.7 g | 15% |
| of which sugars | 35.2 g | 39% |
| Fibre | 0.40 g | — |
| Protein | 0.10 g | 0% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 13 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, Water, Cider Vinegar, Tomato Paste, Tomato Passata, Cornflour, Tamarind Concentrate, Onion Powder, Garlic Powder, Salt, Black Pepper, Smoked Paprika, Cumin, Chilli Powder, Cinnamon, Clove.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
78% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Barbecue sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Barbecue sauces”: 1.41 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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