Hot Chilli Soy Sauce
Prefix 007 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 | 77 kcal | 4% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 10.0 g | 11% |
| Fibre | 1.8 g | — |
| Protein | 5.3 g | 11% |
| Salt | 19.8 g | 330% |
Open Food Facts, ODbL, record updated 22 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Salt, Soybeans 13.1%, Sugar, Wheat Flour, Colour (Plain Caramel), Dried Chilli Peppers 0.35%, Natural Chilli Flavouring.
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy sauces”: 1.00 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.