Chinese Curry
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 | 50 kcal | 3% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.19 g | 1% |
| Carbohydrate | 7.6 g | 3% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.3 g | — |
| Protein | 0.86 g | 2% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 12 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, onions (16%), chinese curry powder (3%) (coriander seed, turmeric, fenugreek seed, cumin seed, black pepper, salt, chilli, garlic, ginger, caraway seed, celery seed, onion powder), sugar, modified maize starch, garlic purée, ginger purée, vegetable bouillon (sea salt, potato starch, yeast extract, palm fat, maltodextrin, onion, sugar, celery seed, parsley, turmeric, pepper, garlic, mace, lovage, nutmeg), peas, rapeseed oil, acidity regulator (lactic acid), salt.
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
34% 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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