honey hog hot
i Photo: Open Food Facts contributors · CC BY-SA

honey hog hot

· 13 oz
United States
NOVA4
333 kcalper 100 g · 17% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0011711552573
GS1 prefix001 · GS1 US
AdditivesNone found in the ingredients
AllergensCelery
0011711552573

Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories333 kcal17%
Total fat0.00 g0%
Saturated fat0.00 g0%
Total carbohydrate66.7 g24%
Total sugars0.00 g—
Dietary fiber0.00 g0%
Protein0.00 g0%
Sodium7.7 g333%

Open Food Facts, ODbL, record updated December 22, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Sugar, salt, honey powder (refined syrup, honey), spices including paprika, dextrose, dehydrated jalapeño, dehydrated garlic, celery, no greater than 2% silicone dioxide to prevent caking and spice extractives. MSG and gluten free.

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

USDA label data

Serving size 0.25 tsp. (1.5 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Total sugars0.0 g—
Protein0.0 g—
Servings per package
About 246
USDA food category
Seasoning Mixes, Salts, Marinades & Tenderizers
Data provider
Label Insight
In FoodData Central
Since May 23, 2022 · label data updated April 25, 2022
FDC ID
2294321

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

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