Curry Wurst
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 216 kcal | 11% |
| Fat | 15.0 g | 21% |
| of which saturates | 6.5 g | 33% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 12.0 g | 13% |
| Fibre | 0.40 g | — |
| Protein | 7.0 g | 14% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 20 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
55% cooked and smoked pork sausage (81% pork, water, nitrite curing salt [salt, preservative: sodium nitrite), spices, dextrose, spirit vinegar, spice extracts, stabiliser: diphosphates, antioxidant: ascorbic acid), 45% curry sauce (water, sugar, spirit vinegar, double concentrated tomato purée, modified maize starch, salt, spices, thickener: xanthan gum, caramel powder, spice extracts), 0,5% curry powder (curry, salt, dextrose, rapeseed oil, anti-caking agent: silicon dioxide),
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E551Silicon dioxideCarrier
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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