Original curry sauce
Prefix 509 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 | 109 kcal | 5% |
| Fat | 4.1 g | 6% |
| of which saturates | 1.8 g | 7% |
| Carbohydrate | 13.2 g | 4% |
| of which sugars | 7.7 g | 9% |
| Protein | 1.8 g | 4% |
| Sodium | 0.88 g | 38% |
Open Food Facts, ODbL, record updated 18 January 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour (wheat flour, calcium carbonate, iron, nicotinamide and vitamin b1), sugar, non-hydrogenated palm fat, curry powder (11%) (cumin, turmeric, coriander, fenugreek, clove, garlic, chilli, black pepper, mustard seed, ginger, cassia, salt), tomato powder, salt, flavourings (contains celery), maltodextrin, flavour enhancers (monosodium glutamate, sodium 5'-ribonucleotides), acid (citric acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
MCDONNELLS
Open Food Facts, ODbL
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
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.