Madras
Prefix 408 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 | 93 kcal | 5% |
| Fat | 6.2 g | 9% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 8.9 g | 3% |
| of which sugars | 6.9 g | 8% |
| Fibre | 3.4 g | — |
| Protein | 2.9 g | 6% |
| Salt | 0.62 g | 10% |
Open Food Facts, ODbL, record updated 7 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, onion (1996), tomato (12%) (tomato, firming agent: calcum chloride, acidity regulator: citric acid), rapeseed oil, tomato paste (5%), garlic purée, ginger purée, sugar, spice cap seasoning (3%6) rice fhour, ground coriander seeds, sugar, tomato powder, onion powder, chilli powder, garlic powder, ginger powder, turmeric, white pepper cumin, anti-caking agents: tricalcium phosphate, silicon dionide fennel seed, bay leaf, paprika extract, clove, turmeric extract, ginger, clove, ground black pepper, dill), coriander powder, modihed maze starch, cumin powder, turmeric powder, salt, concentrated lemon juice, chilli flakes (0,5%), ground white pepper, fenugicen leaf, adity regulator: citric acid, no artfical colours, flavourings or preservatives, best before end: see side of jar, me opened, refrigerate and use within 3 days 4088600054322 sccomd
- 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
82% 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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