Katsu curry
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 | 91 kcal | 5% |
| Fat | 3.9 g | 6% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 12.5 g | 5% |
| of which sugars | 9.1 g | 10% |
| Fibre | 1.4 g | — |
| Protein | 0.80 g | 2% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, sugar, light soy sauce 4% (water, salt, soya beans, roasted wheat , sugar, alcohol), modified maize starch, ginger purée, rapeseed oil, concentrated apple juice,fried onions (palm oil, wheat flour, onions, water, salt), onion powder, curry powder (garlic, chili, coriander, cumin, fennel, fenugreek, ginger, turmeric, salt), salt, yeast extract (yeast extract, salt), chinese five spice (fennel, black pepper, cinnamon, cloves, cumin, star anise), acidity regulator (lactic acid), ground white pepper,
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
65% of products in the category contain less sugar than this one. The thin line marks the category median.
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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