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Lee kum kee, chinese marinade

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EAN 0078895600018 · Lee Kum Kee,Lee Kum Kee Co. Ltd. · Sauce

Identity

Name
Lee kum kee, chinese marinade
Barcode (EAN/GTIN)
0078895600018
Brand / Manufacturer
Lee Kum Kee,Lee Kum Kee Co. Ltd.
Category
Sauce
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

Barcode 0078895600018 identifies Lee kum kee, chinese marinade. Published scoring gives it Nutri-Score E and a NOVA classification of 4 (ultra-processed food and drink product). Pack size is given as 410 ml. Allergen labelling names gluten and soybeans. It is recorded as originating in the United States. It sits in the Condiments category. The label declares 100 kcal (418 kJ) per 100 g. It also supplies 0 g of fat, 0 g of it saturated, 20 g of carbohydrate, including 20 g of sugars, 6.67 g of protein and 19.2 g of salt per 100 g. Measured figures come to weight 563 g, width 12.7 cm, length 15.2 cm, height 10.2 cm and 3 units per pack. The ingredient list reads: Water, sugar, soy sauce (water, salt, soybeans, wheat, caramel color, high fructose corn syrup), salt, spices, caramel color, dehydrated garlic.

Regulated substances (5)

Ingredients

Water, sugar, soy sauce (water, salt, soybeans, wheat, caramel color, high fructose corn syrup), salt, spices, caramel color, dehydrated garlic.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy418 kJ / 100 kcal
Fat0 g
Saturated fat0 g
Carbohydrates20 g
of which sugars20 g
Protein6.67 g
Salt19.17 g
Sodium7.67 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.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (3)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

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) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (5)

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) (1)

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 Lee Kum Kee,Lee Kum Kee Co. Ltd.

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

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

See also

Related basics