Harissa Aioli
Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 312 kcal | 16% |
| Total fat | 21.9 g | 28% |
| Saturated fat | 3.1 g | 16% |
| Total carbohydrate | 25.0 g | 9% |
| Total sugars | 6.3 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 0.81 g | 35% |
Open Food Facts, ODbL, record updated November 20, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Corn syrup, vinegar, soybean oil, water, modified food starch, enzyme modified egg yolks, liquid egg yolks, chili peppers, salt, red jalapeno pepper puree, roasted poblano pepper puree, mushroom powder, phosphoric acid, spices, coriander, cumin, potassium sorbate, sodium benzoate, calcium disodium EDTA, oleoresin paprika (color), dehydrated garlic, paprika, natural flavor. Contains: egg.
- E160cPaprika extractColor
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E338Phosphoric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Harissa sauces”: 1.36 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.