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Ketjap Manis
Ketjap Manis by Bali Kitchen provides 292 kcal per 100 ml, with 55 g of sugars and 1.4 g of protein. That is 491% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Soy sauces category and comes in a 200ml pack. Contains: gluten, soybeans.
Nutrient levels per 100 ml
Levels use UK front-of-pack reference thresholds for drinks.
Nutrition facts
| Nutrient | Per 100 ml | Category avg |
|---|---|---|
| Calories | 292 kcal | 92 +218% |
| Total fat | 1 g | 0.4 +154% |
| Saturated fat | 0.5 g | 0.1 +469% |
| Carbohydrates | 67 g | 14.9 +349% |
| Total sugars | 55 g | 9.3 +491% |
| Added sugars | 0 g | 5.9 −100% |
| Dietary fiber | 0 g | 1 −100% |
| Protein | 1.4 g | 6.6 −79% |
| Salt | 3.3 g | 13 −75% |
*% Daily Value for 100 ml, based on a 2,000-calorie diet (FDA reference values). Category average across 1042 Soy sauces products on Foodmetria.
Compared with other soy sauces
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Palmzucker, Wasser, Sojabohnen, Salz, Weizen
- Allergens
- GlutenSoybeans
Product details
- Quantity
- 200ml
- Sold in
- France, Germany
- Barcode
- 8995899450215
Prices reported by shoppers
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Frequently asked questions
How many calories are in Ketjap Manis?
Ketjap Manis contains 292 kcal per 100 ml.
How much sugar is in Ketjap Manis?
Ketjap Manis has 55 g of sugars per 100 ml, which is considered high by UK front-of-pack guidelines.
Is Ketjap Manis healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Ketjap Manis contain?
According to the label data it contains: Gluten, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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