JAPANESE CURRY MIX IN BLOCK
Prefix 490 was issued by GS1 Japan. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 478 kcal | 24% |
| Fat | 29.0 g | 41% |
| of which saturates | 17.0 g | 85% |
| Carbohydrate | 44.0 g | 17% |
| of which sugars | 8.4 g | 9% |
| Fibre | 3.1 g | — |
| Protein | 6.5 g | 13% |
| Salt | 11.1 g | 185% |
Open Food Facts, ODbL, record updated 15 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour, vegetable oils (palm oil, rapeseed oil), sugar, salt, curry powder 7,7% (turmeric, coriander, cumin, fenugreek, orange peel, spices), flavour enhancers: e621, e627, e631, colour: e150a, spices (pepper, garlic, celery seed), malic acid
- E150aPlain caramelColour
- E296Malic acid
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
79% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry pastes” →
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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