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kung pao stir fry sauce
Greenveil's read: consider avoiding.
- Critical
- Water52.9%—›
- Soy sauce23.5%—›
- Water11.8%—›
- Wheat5.9%—›
- Soya bean2.9%—›
- Salt1.5%—›
- Sugar0.7%—›
- E2110.7%⚠ Moderate
- Preservative0.7%—
- Sugar11.7%—›
- Garlic5.9%—›
- Mirin3%—›
- Corn syrup1.5%—›
- Water0.7%—›
- Rice seasoning0.4%—
- Distilled vinegar0.2%—›
- Wheat protein<0.1%—
- Natural flavouring<0.1%—
- E170i<0.1%—
- Soy sauce<0.1%—›
- Water—›
- Wheat—›
- Soya bean—›
- Salt—›
- E211<0.1%⚠ Moderate
- Preservative<0.1%—
- Ginger1.5%—›
- Rice vinegar0.7%—
- Water0.4%—›
- Rice0.4%—›
- Spring onion0.4%—
- Modified corn starch0.2%—›
- Sesame oil<0.1%—›
- Canola oil<0.1%—›
- Onions<0.1%—›
- Spice<0.1%—›
- Sichuan peppercorns—
- E415—
- E330—
- E202—
- Preservative—
Show original label text
Water, soy sauce (water, wheat, soybeans, salt, sugar, sodium benzoate [preservative]), sugar, garlic, mirin (corn syrup, water, rice seasoning, distilled vinegar, fermented wheat protein, natural flavor, calcium carbonate, soy sauce [water, wheat, soybeans, salt], sodium benzoate [preservative]), ginger, rice vinegar (water, rice), green onion, modified corn starch, toasted sesame oil, canola oil, onions, spice, sichuan peppercorns, xanthan gum, citric acid, potassium sorbate (preservative).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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