Spicy Yum Yum Sauce
Prefix 004 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 | 1,546 kcal | 77% |
| Total fat | 166.5 g | 213% |
| Saturated fat | 23.8 g | 119% |
| Total carbohydrate | 35.7 g | 13% |
| Total sugars | 23.8 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 1.5 g | 67% |
Open Food Facts, ODbL, record updated August 29, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SOYBEAN OIL, WATER, SUGAR, RED CHILI SAUCE (RED CHILI PEPPERS, DISTILLED VINEGAR, SUGAR, GARLIC, SALT, NATURAL FLAVOR), EGG YOLKS, APPLE CIDER VINEGAR, TOMATO PASTE, DISTILLED VINEGAR, LESS THAN 2% OF:, DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, TURMERIC, SPICE), SALT, GARLIC POWDER, ONION POWDER, PHOSPHORIC ACID, POLYSORBATE 60, XANTHAN GUM, SPICE, SMOKED PAPRIKA, NATURAL FLAVOR, WITH POTASSIUM SORBATE, SODIUM BENZOATE, CALCIUM DISODIUM EDTA AND NATAMYCIN TO PROTECT QUALITY., CONTAINS: EGG.
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E338Phosphoric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E435Polyoxyethylene sorbitan monostearateEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
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
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
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