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Lee Kum Kee
Sichuan Style Hot and Spicy Stir-Fry Sauce
|
Stewart’s Kitchen Scotland
Cullen Skink
|
|
|---|---|---|
| Calories |
127 kcal
|
108 kcal
Lowest
|
| Protein |
3.6 g
|
5 g
Highest
|
| Fat |
5.3 g
Lowest
|
6 g
|
| Saturated fat |
0.9 g
Lowest
|
3.7 g
|
| Carbohydrates |
13 g
|
8 g
Lowest
|
| Sugars |
10 g
|
2.9 g
Lowest
|
| Sodium |
4040 mg
|
124 mg
Lowest
|
| Ingredients | Salted Chilli Peppers 24% (Chilli Peppers 80%, Salt), Walter, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Sugar, Tomato Paste, Sichuan Pepper Powder … | Natural smoked haddock (Melanogramus aeg - efinus) (18%) (_fish_), _milk_, potato, leek, onion, whipping cream (14%) (_milk_), parsely, salt, pepper, nutmeg. |
| Allergens | — | Fish, Milk |