Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 14 kcal | 1% |
| Fat | 9.5 g | 14% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 4.7 g | 2% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.5 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 4 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Onion, Coconut (12%), Rapeseed Oil, Vegetable Stock (Water, Yeast Extract, Onion Purée, Salt, Leek Powder, Cornflour, Carrot Concentrate, Vegetable Oil (Sunflower Oil, Rapeseed Oil), Parsnip Concentrate, Lovage, White Pepper), Curry Powder (4%) (Coriander Powder, Turmeric Powder, Fenugreek, Cumin Powder, Salt, Black Pepper, Chilli Powder, Ginger Powder, Garlic Powder, Onion Powder, Star Anise), Soy Sauce (2%) (Water, Salt, Sugar, Soya Bean, Wheat, Alcohol), Garlic Purée, Ginger Purée, Rice Vinegar, Sugar, Cornflour, Caramelised Sugar Syrup, Turmeric Powder.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
22% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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