Sauce Pour Nems Ayam™, Ayam
i Photo: Open Food Facts contributors · CC BY-SA

Sauce Pour Nems Ayam™

by Ayam · 200 ml
New ZealandAustraliaBelgiumFrance
NUTRI-SCOREABCDENOVA4
190 kcalper 100 g · 9% of the reference intake
44.0 gof sugars per 100 g
Barcode (EAN-13)9556041612661
GS1 prefix955 · GS1 Malaysia
Additives3: E150c, E260, E440
AllergensFish
LabelsNo gluten, No GMOs, Eco-Score
9556041612661

Prefix 955 was issued by GS1 Malaysia. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy190 kcal9%
Fat0.00 g0%
of which saturates0.00 g0%
Carbohydrate47.0 g15%
of which sugars44.0 g49%
Fibre0.35 g1%
Protein0.70 g1%
Sodium1.3 g57%

Open Food Facts, ODbL, record updated 17 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

eau, sucre, piment, carotte, acidifiant (E260), navet, sauce de poisson [extrait de poisson, sel, colorant (E150c)], stabilisant (E440).

The ingredient list is only available in French in the source; we show it as it is, without translation.

Allergen: FishNo glutenNo GMOsEco-ScoreHalalNo flavour enhancerNo preservativesEco-Score ANo MSG
  • E150cAmmonia caramelColour
  • E260Acetic acidPreservative
  • E440PectinsEmulsifier · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 27 products in the same category sold in New Zealand
Sugars44.0 g · median 7.7 g
Saturates0.00 g · median 1.0 g
Salt3.3 g · median 3.0 g

92% of products in the category contain less sugar than this one. The thin line marks the category median.

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in New Zealand, values per 100 g.

Countries of sale

Sold under this barcode in 4 countries
AustraliaBelgiumFranceNew Zealand

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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