Peri Peri Sauce Garlic
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 | 58 kcal | 3% |
| Fat | 3.7 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 3.7 g | 1% |
| of which sugars | 3.7 g | 4% |
| Fibre | 0.00 g | — |
| Protein | 0.80 g | 2% |
| Salt | 4.9 g | 82% |
Open Food Facts, ODbL, record updated 27 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
INGREDIENT LIST: Vinegar, Water, Onion Purée (1%), Salt, Lemon Purée (5.5%), Garlic Purée (3.7%), Sunflower Seed Oil, Spices (Cayenne Pepper, African Bird's Eye Chilli), Green Chillies, 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
36% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hot sauces” →
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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