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  3. Stir-Fry Sauce
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Laura Lynn·Condiments · 0086854060018

Stir-Fry Sauce

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soy sauce53.6%—›
  • Water27.5%—›
  • Wheat13%—›
  • Soya bean6.5%—›
  • Salt3.3%—›
  • Less than 0.1% sodium benzoate as a preservative3.3%—
  • Water23.2%—›
  • Sugar8.3%—›
  • Vinegar7.4%—›
  • Wine3.7%—›
  • Modified food starch1.9%—›
  • Salt0.9%—›
  • Maltodextrin0.5%—›
  • Garlic0.2%—›
  • Oyster0.1%—›
  • Spice<0.1%—›
  • E631<0.1%⚠ Low
  • E627<0.1%⚠ Low
  • Less than 0.1% of sodium benzoate as a preservative<0.1%—
Show original label text

Soy sauce (water, wheat, soybeans, salt, less than 0.1% sodium benzoate as a preservative), water, sugar, vinegar, wine, modified food starch, salt, maltodextrin, garlic powder, oyster extract, spices, disodium inosinate, disodium guanylate, less than 0.1% of sodium benzoate as a preservative.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01Soy sauceCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04ACETIC ACIDActiveNot assessed
  5. 05VINEGARCompoundNot assessed
  6. 06WINECompoundNot assessed
  7. 07Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09MALTODEXTRINCompoundNot assessed
  10. 10GARLICCompoundNot assessed
  11. 11OYSTER, UNSPECIFIEDCompoundNot assessed
  12. 12SPICECompoundNot assessed

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