Chilli Bean Sauce (Toban Djan)

by Lee Kum Kee 368 g in Sauces Barcode 07827310
Bad nutritional quality

Chilli Bean Sauce (Toban Djan) by Lee Kum Kee provides 92 kcal per 100 g, with 8.1 g of sugars and 3.2 g of protein. That is 29% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Sauces category and comes in a 368 g pack.

Nutrient levels per 100 g

Fat
2.5 g · Low
Saturated fat
0.4 g · Low
Sugars
8.1 g · Moderate
Salt
11.3 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 20 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 92 kcal 18 kcal 216 −57%
Total fat 2.5 g 0.5 g 1% 13.9 −82%
Saturated fat 0.4 g 0.1 g 1% 2.3 −83%
Carbohydrates 11 g 2.2 g 1% 16.5 −33%
Total sugars 8.1 g 1.6 g 11.3 −29%
Protein 3.2 g 0.6 g 1% 2.2 +45%
Salt 11.3 g 2.3 g 2.5 +356%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 2955 Sauces products on Foodmetria.

Compared with other sauces

Calories lower 29%
Sugars higher 39%
Salt higher 3%
Saturated fat lower 42%
Protein top 18%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
368 g
Serving size
20 g
Sold in
Germany
Barcode
07827310

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chilli Bean Sauce (Toban Djan)?

Chilli Bean Sauce (Toban Djan) contains 92 kcal per 100 g and about 18 kcal per serving (20 g).

How much sugar is in Chilli Bean Sauce (Toban Djan)?

Chilli Bean Sauce (Toban Djan) has 8.1 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Chilli Bean Sauce (Toban Djan) healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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