Chicken Satay with Jasmine Rice
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 163 kcal | 8% |
| Fat | 5.5 g | 8% |
| of which saturates | 2.0 g | 8% |
| Carbohydrate | 23.3 g | 8% |
| of which sugars | 3.4 g | 4% |
| Fibre | 0.77 g | 3% |
| Protein | 5.5 g | 11% |
| Sodium | 0.22 g | 9% |
Open Food Facts, ODbL, record updated 22 March 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Satay Sauce (71%) (Water, Coconut Milk, Peanut, Massaman Curry Paste (Herbs & Spices, Chilli, Garlic, Shallot, Sunflower Oil, Salt), Tamarind Paste, Sugar, Waxy Corn Starch, Curry Powder (contains Wheat), Galangal, Yeast Extract, Vinegar, Lemon Grass, Fish Sauce (Anchovy), Spices, Natural Colour (Paprika Oleoresins)), Cooked Chicken (18%) (Chicken Breast, Acidity Regulator (339)), Green Beans (10%). Cooked Jasmine Rice (99%), Rice Bran Oil.
- E160cPaprika extractColour
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken curry”: 5.68 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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