Korean style bbq RUB
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 | 239 kcal | 12% |
| Fat | 7.2 g | 10% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 43.9 g | 17% |
| of which sugars | 15.0 g | 17% |
| Fibre | 9.4 g | — |
| Protein | 6.7 g | 13% |
| Salt | 51.7 g | 862% |
Open Food Facts, ODbL, record updated 24 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sea Salt, Roasted Onion Flakes, Brown Sugar, Roasted Garlic Flakes (7%), Ground Ginger, Black Sesame Seeds, Paprika Flakes, Roasted Sesame Seeds, Acidity Regulator (Sodium Diacetate), Chilli Flakes (3%), Ground Cayenne Pepper, Black Peppercorns, Red Pepper Flakes Anti-caking Agent (Silicon Dioxide).
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
43% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Spice blends” →
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 “Spice blends”: 6.40 kg CO₂e per kg of product (closest product in Agribalyse).
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.