Lee Kum Kee Co. Ltd.
C
ProfileModerate
LEE KUM KEE, OYSTER FLAVORED SAUCE
Sauces & Condiments USVerified
Label Serving
19 g
Barcode
078895300024
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.2/10
Nutrition Facts (per serving: 19 g)
Energy25.08kcal
Carbohydrates5g
Sugar4g
Protein0g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium980.02mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (19 g) — the label's %RDA
Energy25 kcalLow1%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates5gLow2%
Total Sugars4g8%
Protein0g0%
Sodium980mgHigh43%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
7 / 8 researched · AI analyzing 1 more...Ingredients — as printed on the label
WATER, SUGAR, SALT, OYSTER EXTRACTIVES (OYSTER,,WATER, SALT), MONOSODIUM GLUTAMATE, MODIFIED CORN STARCH, WHEAT FLOUR, CARAMEL COLOR.
Contains allergens: Wheat Flour, Riboflavin
1
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
4
Modified Corn Starch
E1422
No NotablesStabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
5
Monosodium Glutamate
E621
No Notablesflavour enhancer
6
Oyster Extractives
Under Review
AI summary pending...7
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
8
Riboflavin
E150
LowAllergenNutrient fortification, color enhancement, and protein supplementation
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
2 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
3 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
4 Modified Corn Starch E1422 | ✓No Notable Concerns | Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability. | Modified corn starch is widely utilized as a food stabilizer and is generally recognized as safe by major regulatory bodies. |
5 Monosodium Glutamate E621 | ✓No Notable Concerns | flavour enhancer | Monosodium glutamate is recognized as safe by major global regulatory agencies for general consumption as a flavor enhancer. |
6 Oyster Extractives | ?Under Review | — | AI summary pending... |
7 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
8 Riboflavin E150 Allergen | ✓Low Concern | Nutrient fortification, color enhancement, and protein supplementation | Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
