Peri Peri Sauce Hot
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 | 44 kcal | 2% |
| Fat | 2.7 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 2.3 g | 1% |
| of which sugars | 2.1 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 0.80 g | 2% |
| Salt | 5.2 g | 87% |
Open Food Facts, ODbL, record updated 25 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
INGREDIENT LIST: Vinegar, Water, Lemon Purée (6.4%), Onion Purée (6.4%) Salt, Spices (African Bird's Eye Chilli, Cayenne Pepper, Paprika), Green Chillies, Sunflower Seed Oil, Garlic Purée (0.6%), Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Antioxidants (Ascorbic Acid, Extract of Rosemary)
- E300Ascorbic acidAntioxidant · Sequestrant
- E392Extracts of rosemary
- 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
22% 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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