Spicy balti
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 49 kcal | 2% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 7.7 g | 3% |
| of which sugars | 4.3 g | 5% |
| Fibre | 1.3 g | — |
| Protein | 0.50 g | 1% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomatoes (30%), Onions, Tomato Purée (5%), Maize Stact Hed Peppers (2%), Green Peppers (2%), Suqar, Coriander Leaf, Rapeseed Oi, Curry Powder (Coriander, Fenugreek, Cumin, Rice Flour, Salt, Mustard, Flour, Tumeic,Chili Powder, Paprika, Ginger, Fennel, Garlic Powder, Cassia, Bay Leaf, Nutmeg Back Pepper, Ground Cloves, Onion), Acidity Regulators. Lactic Acid, Citric Acid Sat Gound Cumin, Ground Coriander, Concentrated Lemon Juice, Garlic Purée, Ground Giger Ground Cardamom, Ground Fennel Seeds, Chilli Powder, Dried Chill Flakes Allergy advice: For allergens, see ingredients in bold. RI-Reference Intakes of an average adult (8400
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
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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