CURRY SAUCE
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 | 61 kcal | 3% |
| Fat | 2.9 g | 4% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 7.6 g | 3% |
| of which sugars | 2.9 g | 3% |
| Fibre | 0.82 g | — |
| Protein | 0.64 g | 1% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 15 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
gumenic rice flour, ground fenugreek, ground cumin, mustard powder, salt, ground ginger, ground bla mamato puree from concentrate, modified maize starch, creamed coconut (2%), curry powder (ground cutate pepe paprika, chilli powder, ground nutmeg, ground fennel), sultanas (1,5%), rapeseed oil, sugar, salt, acidity lactic acid onion powder, chilli powder, ground turmeric, dried garlic, sweetener sodium sachain allergy advice: for allergens, edients in bold wing:safety button pops when seal wm071271-1
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
21% 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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