Rendang Paste
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 67 kcal | 3% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.22 g | 1% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 4.9 g | 5% |
| Fibre | 4.9 g | — |
| Protein | 1.8 g | 4% |
| Salt | 1.5 g | 24% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water Onions. Ground Spices (9%) (Chilli Powder. Coriander Cumin - Sweet Cinnamon (Cassia) - Turmeric) · Lemongrass (8%) Red Chillies (7%) · Concentrated Tamarind Ginger Purée. per 1/4 jar Salt Acidity Regulator: Citric Acid. Muscovado Sugar Cornflour Garlic Purée provides Stabiliser: Xanthan Gum. 125K Energy Not suitable for those with a Nut, Peanut and Sesame allergy. Prepared to a Vegan recipe. Not suitable for those with a Milk or Egg allergy as these allergens are present in the environment.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
54% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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