Saag Masala
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 | 78 kcal | 4% |
| Fat | 4.3 g | 6% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 7.2 g | 3% |
| of which sugars | 3.5 g | 4% |
| Fibre | 1.8 g | — |
| Protein | 1.8 g | 4% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, tomato 15%, chopped spinach 10%, onion, single cream 4% (milk), tomato paste (4%), rapeseed oil, spice cap seasoning 3% (rice flour, sugar, dried paprika, dried turmeric, dried cumin, dried cardamom, dried chilli, dried fenugreek, dried fenugreek leaf, spice extracts, silicon dioxide, calcium phosphates, black pepper, dried cinnamon, dried nutmeg, dried clove, rapeseed oil), modified maize starch, ginger purée, garlic purée, sugar, coriander powder, cumin powder, salt, paprika powder, acidity regulator citric acid, chilli powder, dried cumin seed, dried fenugreek leaf, ground cinnamon, ground nutmeg, turmeric powder
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
29% 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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