curry
Prefix 049: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 35 kcal | 2% |
| Fat | 0.63 g | 1% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 4.8 g | 2% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.8 g | — |
| Protein | 1.5 g | 3% |
| Salt | 0.09 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
onions, chopped tomatoes, cauliflower (15%), chickpeas (15 peppers [red peppers, green peppers], water, rapeseed tomato paste, spices, garlic purée, coriander, green c ginger purée, cornflour, lemon juice, salt, fennel seeds, black onion seeds, may contain traces of nuts, peanuts and sesame s no artificial colours, flavours or hydro not 100% happy? call 0800 952 0101
Source: Open Food Facts, ODbL · additive names and functions: 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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