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Amoy, black bean & garlic sauce

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EAN 0078024007435 · Amoy · Condiments

Identity

Name
Amoy, black bean & garlic sauce
Barcode (EAN/UPC)
0078024007435
Brand
Amoy
Category
Condiments
Country of origin
USA & Canada
EAN issued in
United States / Canada (GS1 prefix 007)

Description

Amoy is the brand behind Amoy, black bean & garlic sauce. The pack lists Soy sauce (water, soybeans, salt, wheat flour), garlic, fermented salted black bean (black bean, water, salt), sugar, water, canola oil, salt, rice wine (water, rice), modified waxy maize starch, yeast extract [contains soy sauce (soybeans, wheat), flavoring, color (caramel)], color (caramel) as ingredients. It sits in the Condiments category. Allergen labelling names gluten and soybeans. The declared country of origin is the United States. The label declares 184 kcal (770 kJ) per 100 g. Across that 100 g the breakdown is 7.89 g of fat, 0 g of it saturated, 23.7 g of carbohydrate, including 18.4 g of sugars, 10.5 g of protein, 5.3 g of fibre and 16.4 g of salt. Published scoring gives it a Nutri-Score of E and a NOVA classification of 4 (ultra-processed food and drink product).

Regulated substances (4)

Ingredients

Soy sauce (water, soybeans, salt, wheat flour), garlic, fermented salted black bean (black bean, water, salt), sugar, water, canola oil, salt, rice wine (water, rice), modified waxy maize starch, yeast extract [contains soy sauce (soybeans, wheat), flavoring, color (caramel)], color (caramel).

Nutrition facts (per 100 g)

FieldPer 100 g
Energy770 kJ / 184 kcal
Fat7.89 g
Saturated fat0 g
Carbohydrates23.68 g
of which sugars18.42 g
Fibre5.3 g
Protein10.53 g
Salt16.38 g
Sodium6.55 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (7)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (1)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (3)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (2)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Amoy

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Data source: scan. Last updated: . See About for the full source list.

See also

Related basics