PERi-PERi SAUCE
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 50 kcal | 3% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 1.1 g | 0% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.80 g | — |
| Protein | 0.70 g | 1% |
| Salt | 6.0 g | 100% |
Open Food Facts, ODbL, record updated 23 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, white vinegar, onion puree (12%), salt, lemon puree (4%), vegetable oil sunflower seeds), špices (including african bird's eye chilli), serrano chilli, garlic puree, stabilisers (xanthan gum, propylene glycol alginate), antioxidant (calcium disodium edta), made in south africa:
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E405Propane-1‚2-diol alginateCarrier · Emulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
11% 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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