Garlic chili crunch oil, Signature select
i Photo: Open Food Facts contributors · CC BY-SA
Spices · United States

Garlic chili crunch oil

by Signature select · 200 g
United States
NOVA3
667 kcalper 100 g · 33% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0021130317622
GS1 prefix002 · GS1 US
AdditivesNone found in the ingredients
AllergensSesame seeds
0021130317622

Prefix 002 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
Calories667 kcal33%
Total fat8.3 g11%
Saturated fat8.3 g42%
Total carbohydrate27.8 g10%
Total sugars0.00 g—
Dietary fiber5.6 g20%
Protein0.00 g0%
Sodium0.72 g31%

Open Food Facts, ODbL, record updated January 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Sunflower oil, onion, garlic, red bell pepper, chili pepper, sesame

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

Prices reported by shoppers

Latest prices recorded in Open Prices
DatePriceCity
July 17, 2026$5.99Mountain View, CA
April 26, 2026$5.99Mountain View, CA
January 25, 2026$4.99Mountain View, CA

Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.

Source: Open Prices (Open Food Facts), ODbL

In its category

Position among 48 “spices” products sold in the United States
Sugars0.00 g · median 1.2 g
Saturated fat8.3 g · median 0.20 g
Salt1.8 g · median 1.3 g

0% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Spices” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

Every block on this page cites its source

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