Teriyaki beef jerky
i Photo: Open Food Facts contributors · CC BY-SA

Teriyaki beef jerky

United States
286 kcalper 100 g · 14% of the reference intake
28.6 gof sugars per 100 g
Barcode (EAN-13)0085239069943
GS1 prefix008 · GS1 US
AdditivesNone found in the ingredients
AllergensGluten, Soybeans
0085239069943

Prefix 008 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
Calories286 kcal14%
Total fat1.8 g2%
Saturated fat0.00 g0%
Total carbohydrate32.1 g12%
Total sugars28.6 g—
Dietary fiber3.6 g13%
Protein35.7 g71%
Sodium1.2 g53%

Open Food Facts, ODbL, record updated March 8, 2022 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

oedien beef, sugar, soy sauce water, pineapple juice concen - (water sugar, tough hiking trip nt rate, carrot juice concentrate, onion powder. contains soy and wheat

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

USDA label data

Serving size 1 oz (28 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories80 kcal—
Total fat0.5 g1%
Saturated fat0.0 g0%
Sodium340 mg15%
Total carbohydrate9.0 g3%
Dietary fiber1.0 g4%
Total sugars8.0 g—
Protein10.0 g—
Servings per package
About 10
USDA food category
Other Snacks
Data provider
Label Insight
In FoodData Central
Since August 31, 2023 · label data updated June 21, 2023
FDC ID
2625053

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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