Pepper Sauce
Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 119 kcal | 6% |
| Fat | 6.3 g | 9% |
| of which saturates | 4.0 g | 20% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 6.0 g | 7% |
| Fibre | 0.50 g | — |
| Protein | 4.7 g | 9% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
palm fat, wheat flour, potato starch, nutrition inform salt, lactose (milk), flavourings (contain wheat, barley), milk proteins, yeast extract, green pepper (1,3%), caramel syrup, black pepper (0,9%), maltodextrin, white pepper (0,4%), chives, colour (paprika extract), may contain egg, celery, soy and mustard, want ere? please call to chat on typical values per as prep energy 119 fat
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pepper sauces”: 2.03 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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