curry Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 168 kcal | 8% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.14 g | 1% |
| Carbohydrate | 37.0 g | 14% |
| of which sugars | 15.4 g | 17% |
| Fibre | 1.1 g | — |
| Protein | 0.44 g | 1% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, Modified Maize Starch, Sugar, Sultana (2%), Curry Powder (1.5%) (Coriander, Turmeric, Rice Flour, Fenugreek, Cumin, Mustard Powder, salt, ginger, black pepper, paprika, chilli, nutmeg, fennel), Rapeseed Oil, Tomato Purée (1.5%), Whey Powder, (Cows’ Milk), Salt, Onion Powder, Garlic Powder, Acidity Regulator: Lactic Acid; concentrated lemon juice, chilli powder
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
97% 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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