Panang curry
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 150 kcal | 8% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 0.00 g | 0% |
| Fibre | 10.0 g | — |
| Protein | 10.0 g | 20% |
| Salt | 14.5 g | 242% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dried red chilli 20.5%, lemongrass 20%, shallot 16.5%, salt 13.5%, garlic 12%, galangal 7%, mungbean 4%, shrimp paste 2.5% (shrimp 83%, salt), kaffir lime peel 1.5%, coriander seed 1.5%, cumin 0.5%, pepper 0.5%
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% 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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