Jalfrezi sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 48 kcal | 2% |
| Fat | 14.0 g | 20% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 7.2 g | 3% |
| of which sugars | 4.0 g | 4% |
| Fibre | 1.0 g | — |
| Protein | 1.1 g | 2% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomatoes (19%), Onions (14%), Mixed Peppers (8%), Tomato Purée (5%), Spice Paste (2%) (Rapeseed Oil, Water, Sugar, Onion Purée, Concentrated Lemon Juice, Salt, Coriander Leaf, Ground Ginger, Ground Cumin, Ground Coriander, Ground Cardamom, Paprika, Ground Cassia, Garlic Powder, Cumin Seed, Ground Fennel, Ground Cloves, Chilli Powder, Ground Fenugreek, Acidity Regulator: Acetic Acid; Ground Black Pepper, Black Onion Seed), Modified Maize Starch, Dried Onion, Coriander Leaf, Rapeseed Oil, Ground Coriander, Chilli Powder, Sugar, Acidity Regulator: Citric Acid; Salt, Ground Cumin, Ground Fenugreek, Ground Fennel, Turmeric, Colour: Paprika Extract; Paprika, Ground Ginger, Ground Cassia, Ground Black Pepper, Ground Nutmeg, Ground Bay Leaves, Ground Cloves.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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