birayni
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 | 128 kcal | 6% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.50 g | 2% |
| Carbohydrate | 22.0 g | 7% |
| of which sugars | 1.1 g | 1% |
| Fibre | 1.3 g | 4% |
| Protein | 2.6 g | 5% |
| Sodium | 0.18 g | 8% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
cooked rice (67%) (water, rice), water, yogurt (water, milk powder, starter culture) (7%), sunflower oil, spices (2%), tomato paste (2%), salt, dehydrated onion, garlic, ginger, coriander leaves. for allergens see ingredients in bold. may contain traces of mustard, nuts, sesame, peanuts, celery, sulphites, gluten & soya.
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.