Barbecue Saus
Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 263 kcal | 13% |
| Fat | 4.0 g | 6% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 52.6 g | 20% |
| of which sugars | 47.4 g | 53% |
| Fibre | 5.3 g | — |
| Protein | 5.3 g | 11% |
| Salt | 6.0 g | 100% |
Open Food Facts, ODbL, record updated 9 April 2024 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sukker, soyabønnepasta 33% (vann, soyabønner, salt og hvetemel), riseddik, soyasaus (vann, soyabønner, salt og hvetemel), tomatsaus, saltet hvitløk (hvitløk, salt), salt, saltet plomme (plomme, salt), sesamsaus, sesamfrø olje, krydder.
The ingredient list is only available in Norwegian Bokmål in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Barbecue sauces”: 1.41 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.