Soy Sauce Original
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 11 kcal | 1% |
| Fat | 0,10 g | 0% |
| of which saturates | 0,10 g | 1% |
| Carbohydrate | 1,0 g | 0% |
| of which sugars | 1,0 g | 1% |
| Fibre | 0,50 g | — |
| Protein | 1,7 g | 3% |
| Salt | 17 340,0 g | 289 000% |
Open Food Facts, ODbL, record updated 8 May 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, salt, hydrolysed vegetable protein (soya), caramel, molasses, emulsifier [e1520], sugar, thickener [e415] (soya), smoke flavouring (carrier solvent and flavouring) and preservatives (potassium sorbate and sodium benzoate),
- E1520Propylene glycolEmulsifier · Humectant
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy sauces”: 1,00 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.