Chilli Garlic Sauce - Lee Kum Kee - 228 g

Barcode: 0078895770018 (EAN / EAN-13) 078895770018 (UPC / UPC-A)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Product characteristics

Quantity: 228 g

Packaging: Glass Jar, Metal Lid

Brands: Lee Kum Kee, 李錦記

Categories: Asian Condiments, Chilli Sauce

Origin of ingredients: China

Manufacturing or processing places: China

Stores: Coles, Bilo

Countries where sold: Australia, France, United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Salted chili peppers (chili peppers, salt), garlic, sugar, rice vinegar, water, modified corn starch, acetic acid.

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade C

Warning: the amount of fruits, vegetable and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

low quantity0 g Fat in low quantity
low quantity0 g Saturated fat in low quantity
moderate quantity11.1 g Sugars in moderate quantity
high quantity4.3 g Salt in high quantity

Serving size: 18 g (1 Tbsp)

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (18 g (1 Tbsp))
Energy 347 kj
(83 kcal)
62.5 kj
(15 kcal)
Fat 0 g0 g
- Saturated fat 0 g0 g
Carbohydrate 16.67 g3 g
- Sugars 11.11 g2 g
Dietary fiber 5.6 g1.01 g
Proteins 2.8 g0.504 g
Salt 4.3 g0.774 g
Sodium 1.693 g0.305 g
Iron 2 mg0.36 mg
Nutrition score - France 8 8
Nutri-Score CC

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by foodorigins.
Last edit of product page on by kiliweb.
Product page also edited by foodiebug, usda-ndb-import.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.