Cashew & Coconut Curry Sauce
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 118 kcal | 6% |
| Fat | 8.7 g | 12% |
| of which saturates | 5.2 g | 22% |
| Carbohydrate | 7.8 g | 3% |
| of which sugars | 4.2 g | 5% |
| Fibre | 1.5 g | 5% |
| Protein | 2.1 g | 4% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated 17 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Tomatoes, Cream (MILK) (8%), Desiccated Coconut (5%), CASHEW NUTS (3%), Vegetable Oil, Dried Onion, Modified Maize Starch (E1422), Sugar, Creamed Coconut (1%), Ground Spices (1%) (Spices, Coriander (0.4%), Fennel (0.2%), Turmeric (<0.1%)), Concentrated Tomato Purée, Garlic Purée, Salt, Acidity Regulators (Acetic Acid, Citric Acid), Tamarind, Colour (Paprika Oleoresin), Dried Crushed Red Chilli, Dried Curry Leaves.
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E160cPaprika extractColour
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Curry sauces”: 1.07 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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