Sri Lankan coconut curry soup
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 65 kcal | 3% |
| Fat | 3.1 g | 4% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 7.3 g | 3% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.5 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomato (18%), Red Pepper (10%), Coconut Milk (8%) (Coconut, Water), Potato, Onion, Butternut Squash (5%), Green Pepper (4%), Basmati Rice, Ginger Purée, Tomato Purée, Garlic Purée, Demerara Sugar, Desiccated Coconut (1%), Rapeseed Oil, Coriander Leaf, Red Chilli, Salt, White Wine Vinegar, Cumin Seeds, Coriander, Fennel Powder, Cinnamon, Cardamom, Turmeric, Curry Leaf, Clove Powder, Fenugreek, Black Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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