Ponzu

by Ajipon Barcode 0073575299735
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Ultra-processed food

Ponzu by Ajipon provides 67 kcal per 100 g, with 6.7 g of sugars and 6.7 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, soybeans.

Nutrient levels per 100 g

Fat
0 g · Low
Sugars
6.7 g · Moderate
Salt
9.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (15 ml)

Nutrient Per 100 g Per serving% DV*
Calories 67 kcal 10 kcal
Total fat 0 g 0 g 0%
Carbohydrates 6.7 g 1 g 0%
Total sugars 6.7 g 1 g
Added sugars 6.7 g 1 g 2%
Protein 6.7 g 1 g 2%
Salt 9.2 g 1.4 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Soy sauce, water, wheat, soy bean salt, citric acid, sodium, benzo, preservative, water, lemon juice from concentrate, distilled vinegar, sugar, salt, monosodium glutamate, citric acid, natural flavor, succinic acid, sodium benzoate, preservative, disodium inosinate, sodium guanylate.

Palm oil free
Allergens
GlutenSoybeans

Additives 6

High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
1 portion (15 ml)
Sold in
United States
Barcode
0073575299735

Prices reported by shoppers

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Frequently asked questions

How many calories are in Ponzu?

Ponzu contains 67 kcal per 100 g and about 10 kcal per serving (1 portion (15 ml)).

How much sugar is in Ponzu?

Ponzu has 6.7 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Ponzu healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Ponzu contain?

According to the label data it contains: Gluten, Soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated December 10, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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