Yellow curry tempeh
Prefix 931 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 | 8 kcal | 0% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 8.1 g | 9% |
| Fibre | 6.9 g | 23% |
| Protein | 12.8 g | 26% |
| Sodium | 0.82 g | 36% |
Open Food Facts, ODbL, record updated 19 September 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Soybean (40%), Water, Yellow Curry Sauce (25%) (Water, Coconut Cream, Onion, Sugar, Lemongrass, Garlic, Turmeric, Vinegar, Salt, Corn Starch, Chilli, Lime, Spices, Stabilisers (415, 412, 407, Cider Vinegar, Spices, Starter Culture. MAY CONTAIN CEREALS CONTAINING GLUTEN, SESAME AND PEANUTS.
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tempeh”: 2.37 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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