Bhuna sauce
Prefix 500 was issued by GS1 UK. 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 | 7.2 g | 10% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 2.8 g | 3% |
| Fibre | 1.7 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.76 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (36%), Tomato Purée, Fried Onion (20%) (Onion, Rapeseed Oil), Sunflower Oil, Red Pepper (2.5%), Sugar, Coriander, Garlic Purée, Spices (Coriander, Kashmiri Chill, Fenugreek Leaf, Cardamom, Cumin), Salt, Ginger Purée, Concentrated Lemon Jic, Green Chilli Purée, Ground Bay, Garlic Powder.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
17% 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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