Deluxe Vindaloo
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 90 kcal | 5% |
| Fat | 5.1 g | 7% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 8.0 g | 3% |
| of which sugars | 4.3 g | 5% |
| Fibre | 2.6 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.62 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
A spicy tomato and onion curry sauce with a blend of aromatic spices and coriander Ingredients Water, 7% Tomato, 5% Onion, Rapeseed Oil, Barley Malt Vinegar, 3% Concentrated Crushed Tomato, 3% Spice Cap (Rice Flour, Coriander, Onion Powder, Garlic Powder, Cumin, Sugar, Ginger, Cardamom, Turmeric, Dried Fenugreek Leaf, Fenugreek, Black Pepper, Anti-Caking Agent: Tricalcium Phosphate; Turmeric Extract, Flavouring), 3% Concentrated Tomato Purée, Sugar, Modified Maize Starch, Garlic Purée, Ginger Purée, 1.5% Coriander, Cumin, 0.7% Dried Onion, Colour: Paprika Extract, Chilli, Paprika, Salt, Chilli Flakes, Cinnamon, Turmeric, Star Anise, Fenugreek, Acidity Regulator: Citric Acid; Black Pepper, Clove. eving Montains Allergy Advice
- E100CurcuminColour
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiiTricalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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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