Curry flavour noodle pot
Prefix 501 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 | 112 kcal | 6% |
| Fat | 3.3 g | 5% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 17.1 g | 7% |
| of which sugars | 0.90 g | 1% |
| Protein | 2.7 g | 5% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried Noodles (51%) (Wheat Flour, Palm Oil, Water, Potato Starch, Salt, Raising Agents (Sodium Carbonate, Potassium Carbonate)), Maltodextrin, Fortified Wheat Flour (Wheat Flour, Iron, Thiamin, Nicotinic Acid, Calcium Carbonate), Spicy Mango Chutney Sauce Sachet (6%) (Water, Sugar, Mango Puree, Spirit Vinegar, Cornflour, Salt, Ginger Puree, Cayenne Pepper), Sugar, Dried Vegetables (Carrot, Peas), Flavours (contain Wheat, Barley, Soya), Coriander, Turmeric, Acid (Citric Acid), Salt, Pimento, Ginger, Fenugreek, Garlic Powder, Pepper, Cumin, Palm Oil, Barley Malt Vinegar Extract, Red Pepper, Bay, Colours (Paprika Extract, Curcumin)
- E100CurcuminColour
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.