katsu Curry
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 | 167 kcal | 8% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 32.0 g | 12% |
| of which sugars | 4.0 g | 4% |
| Fibre | 1.4 g | — |
| Protein | 3.8 g | 8% |
| Salt | 0.91 g | 15% |
Open Food Facts, ODbL, record updated 22 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Japanese Style Curry Sauce (61%) [Water, Potato, Onion Powder, Sugar, Corn Starch, Soybean Oil, Curry Powder (1%) (Turmeric, Coriander, Cumin, Fenugreek, Ginger, Fennel, Cinnamon, Star Anise, Chilli, Cardamom, Mace, Clove, Maltodextrin, Salt), Potato Granule, Flavourings (Soy, Milk), Hydrolyzed Vegetable Protein (Soy), Yeast Extract, Colour (E150c), Bonito Extract (Fish), Emulsifier (E471)], Batter Mix (21%) [Corn Flour, Wheat Flour, Rice Flour, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), White Pepper Powder], Panko Breadcrumb (18%) [Wheat Flour, Corn Starch, Pea Fibre, Salt, Dextrose, Dried Yeast]. Allergy Advice:
- E150cAmmonia caramelColour
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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
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