Cauli-panang curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 99 kcal | 5% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 10.9 g | 4% |
| of which sugars | 3.1 g | 3% |
| Fibre | 2.1 g | — |
| Protein | 3.2 g | 6% |
| Salt | 0.28 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cauliflower (26%). Water. Cooked Brown Rice, Mung Beans and Quinoa (16%) (Water Brown Rice. Mung Beans Red Quinoa Black Onion Seeds) Sweet Potatoes mins, 30 secs (11%) Edamame min. nly. Lime Soybeans (8%). Coconut Milk (Water Coconut Extract) Onions Ginger Purée - Cornflour Juice: Rapeseed Oil. Ground Spices (Turmeric. Coriander Chilli Powder. Cinnamon Allspice). Stabiliser: Pectin · Lime Leaves. Garlic Purée. Lemongrass Red Chilli Purée Reduced Sodium Salt Galangal. Demerara Sugar. Coriander Salt Cumin Seeds Paprika Flakes.
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Microwave meals” →
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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