Hyderabad Red Korma
Prefix 505 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 | 124 kcal | 6% |
| Fat | 8.1 g | 12% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 6.7 g | 2% |
| of which sugars | 4.7 g | 5% |
| Fibre | 2.1 g | 7% |
| Protein | 3.5 g | 7% |
| Sodium | 0.41 g | 18% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Tomatoes (55%), Onion, Sunflower Oil, Cashew Nuts (4%), Milk Powder, Dried Onion, Coriander Leaves, Ginger, Mint Leaves, Garlic, Ground Spices, Dried Whole Spices (Caraway Seeds, Red Chilli, Cloves, Curry Leaves, Green Cardamom), Salt, Poppy Seeds, Curry Leaves, Lotus Seeds, Kashmiri Chilli Powder, Ground Bay Leaf, Ground Black Pepper. Allergy Advice
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.