Photo: Open Food Facts contributors, CC BY-SA
ginger garlic paste
- Barcode
0785018087242- Serving size
- 5 g
- Sold in
- United States
At a glance
ginger garlic paste (Priya) is a packaged food product. It provides 100 kcal (340 kJ) per 100 g. One serving of 5 g contains about 5 kcal, or 0% of an adult's daily energy reference intake. Its ingredient list contains 2 additives: E260 - Acetic acid and E330 - Citric acid. It is sold in United States.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* | Per serving (5 g) |
|---|---|---|---|
| Energy | 340 kJ / 100 kcal | 5% | 17 kJ / 5 kcal |
| Fat | 0 g | 0% | 0 g |
| Saturated fat | 0 g | 0% | 0 g |
| Trans fat | 0 g | 0 g | |
| Carbohydrates | 20 g | 8% | 1 g |
| Sugars | 0 g | 0% | 0 g |
| Added sugars | 0 g | 0 g | |
| Fibre | 0 g | 0% | 0 g |
| Protein | 0 g | 0% | 0 g |
| Salt | 57 g | 954% | 2.9 g |
| Fruits, vegetables & legumes | 24 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Ingredients
ginger, garlic, lodized salt, refined rice bran oil, acetic acid (e 260) and citric acid (e 330), ingredients: gingembre, ail, sel iodisé, huile de son de riz raffinée, acide acétique (e 260) et acide citrique (e 330), ready to use and convenient, priya ginger garlic paste adds taste and aroma to your cooking, manufactured , exported by: ushodaya enterprises pvt, ltd, (foods division), regd, off,: 3rd floor, corporate building, ramoji film city, anajpur (v), hayathnagar (m), rr dist, - 501512, manufactured at: door no, 9-46, poranki, vijayawada, telangana, india, krishna dist,-521137, ap,, india, batch no,, best before (meilleur avant): 04240107, apr 12 2026 "banjaras" usa product of india produit de l'inde
Allergens
No allergens declared on the label.
Additives
Frequently asked questions
How many calories are in ginger garlic paste?
ginger garlic paste contains 100 kcal per 100 g, which is about 5 kcal per serving of 5 g.
Which additives does ginger garlic paste contain?
ginger garlic paste contains E260 - Acetic acid and E330 - Citric acid.
