Teriyaki Dip Sauce Marinade
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 170 kcal | 9% |
| Fat | 0.30 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 39.4 g | 15% |
| of which sugars | 33.9 g | 38% |
| Fibre | 0.80 g | — |
| Protein | 2.0 g | 4% |
| Salt | 2.6 g | 43% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar - Water Dark Soy Sauce (20%) (contains Water Soybeans. Roasted Wheat (contains Cluten)) Ginger Purée (10%) Garlic Purée. Cornflour Concentrated Lime Juice. Smoked Salt Crushed Red Chillies. Ground Ginger Mirin Rice Wine (contains Rice Water Alcohol Glucose Syrup).
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
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