Champions Blend Barbecue sauce, Blues Hog
i Photo: Open Food Facts contributors · CC BY-SA
Sauces · United States

Champions Blend Barbecue sauce

by Blues Hog · 24 oz
United States
NUTRI-SCOREABCDENOVA4
222 kcalper 100 g · 11% of the reference intake
47.2 gof sugars per 100 g
Barcode (EAN-13)0665591000213
GS1 prefix066 · GS1 US
Additives1: E150c
AllergensFish, Soybeans
0665591000213

Prefix 066 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
Calories222 kcal11%
Total fat0.00 g0%
Saturated fat0.00 g0%
Total carbohydrate55.6 g20%
Total sugars47.2 g—
Dietary fiber2.8 g10%
Protein0.00 g0%
Sodium0.97 g42%

Open Food Facts, ODbL, record updated January 15, 2024 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Brown Sugar, Ketchup (Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Salt, Spices, Onion Powder, Natural Flavoring), Apple Cider Vinegar, Water, Salt, Spices including Paprika, Worchestershire Sauce (Distilled Vinegar, Molasses, Water, Corn Syrup, Salt, Caramel Color, Sugar, Spices, Anchovies, Natural Flavors [Soy], Tamarind Extract), Liquid Smoke, Vanilla Extract, Dried Garlic.

  • E150cAmmonia caramelColor

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

In its category

Position among 3,043 “sauces” products sold in the United States
Sugars47.2 g · median 6.7 g
Saturated fat0.00 g · median 0.00 g
Salt2.4 g · median 1.6 g

95% 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

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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