Balti Curry Kit
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 | 108 kcal | 5% |
| Fat | 7.5 g | 11% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 5.5 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 4.9 g | — |
| Protein | 2.1 g | 4% |
| Salt | 0.81 g | 14% |
Open Food Facts, ODbL, record updated 18 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomato Purée (43%), Tomatoes (17%), Onion (12%), Water, Vegetable Oils (Rapeseed, Sunflower), Dried Onion (4%), Ginger, Ground Spices (1.5%), Kashmiri Chilli Powder, Garlic, Ground Paprika, Ground Cumin Seeds, Sugar, lodised Salt (Salt, Potassium lodate), Modified Maize Starch, Ground Black Pepper, Dried Fenugreek Leaf, Ground Bay Leaf. Allergy Advice. May contain celery, cereals
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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