Katsu Curry Sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 61 kcal | 3% |
| Fat | 3.4 g | 5% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 6.4 g | 2% |
| of which sugars | 2.3 g | 3% |
| Fibre | 0.82 g | — |
| Protein | 0.71 g | 1% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Coconut (7%), Modified Maize Starch, Onion Purée, Ginger Purée (3%), Tomato Purée, Rapeseed Oil, Sugar, Garlic Purée, Dried Onion, Salt, Soy Sauce (Water, Salt, Sugar, Roasted Wheat, Soya Beans, Wheat, Acidity Regulator: Acetic Acid), Ground Coriander, Ground Cumin, Ground Fennel, Acidity Regulators: Lactic Acid, Citric Acid; Ground Turmeric, Onion Powder, Ground Fenugreek, Chilli Powder, Garlic Powder, Ground Ginger, Turmeric Extract, Black Pepper, Ground Cassia, Ground - Cardamom, Ground Cloves, Ground Bay Leaf. All 11 including cereals
- E100CurcuminColour
- E260Acetic acidPreservative
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
13% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.