Reduced Fat Tikka Masala Curry 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 | 73 kcal | 4% |
| Fat | 2.9 g | 4% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 9.5 g | 4% |
| of which sugars | 6.0 g | 7% |
| Fibre | 1.6 g | — |
| Protein | 1.5 g | 3% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 20 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
tomatoes (33%), water, fat free yoghurt (0%6)(milk) double cream (6%) (milk), modified maize starch, sugar, onion, ginger purée, garlic purée, ground cumin, ground coriander seed, dessicated coconut (19%), coriander, salt, ground spices, concentrated lemon juice, acidity regulator (lactic acid) colour (paprika extract). allergy advice: for allergens, see ingredients in bold, may also contain sesame
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tikka masala sauce”: 1.58 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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