Curried egg sandwich
Prefix 933 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 | 255 kcal | 12% |
| Fat | 12.3 g | 18% |
| of which saturates | 1.9 g | 8% |
| Carbohydrate | 25.4 g | 8% |
| of which sugars | 1.8 g | 2% |
| Fibre | 2.4 g | 8% |
| Protein | 9.5 g | 19% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated 31 July 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
White Bread (Wheat Flour, Water, Yeast, Wholemeal Rye Flour, Vinegar, Wheat Gluten, lodised Salt, Semolina (Wheat), Canola Oil, Fermented Wheat Flour, Soy Flour, Emulsifiers (471, 472e, 481), Vitamins (Thiamin, Folic Acid)), Egg (35%) (Egg, Acidity Regulators (Acetic Acid, Citric Acid)), Mayonnaise (11%) (Canola Oil, Water, Egg. Vinegar, Corn Starch, Liquid Sugar, Mustard, Salt, Natural Flavour, Lemon Juice, Acidity Regulator (Citric Acid), Spices, Natural Colours (Carotene, Paprika Extract), Spice Extract), Curry Powder (1%).
- E160cPaprika extractColour
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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