Butter Chicken Simmer Sauce
Prefix 433 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 | 98 kcal | 5% |
| Fat | 2.6 g | 4% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 14.7 g | 6% |
| of which sugars | 11.0 g | 12% |
| Fibre | 2.2 g | — |
| Protein | 2.8 g | 6% |
| Salt | 1.9 g | 31% |
Open Food Facts, ODbL, record updated 16 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, 32% Chopped Tomatoes, Sugar, 5% Concentrated Tomato Paste, Spices, 3% Cream Powder (Milk), 3% Yogurt Powder (Milk), Salt, Corn Starch, Spirit Vinegar, Acid: Citric Acid; Dried Garlic, Natural Flavouring (contains Milk), Thickener: Xanthan Gum, Spice Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% 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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