Vegetable 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 | 86 kcal | 4% |
| Fat | 2.4 g | 3% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 12.1 g | 5% |
| of which sugars | 3.4 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.54 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lentils, Carrot (13%), Reconstituted Tomato Purée, Potato (11%), Onion (10%), Water, Green Bean (7%), Tomato (5%), Peas (5%), Chickpeas, Garlic Purée, Maize Starch, Spices, Tomato Juice, Rapeseed Oil, Sunflower Oil, Coriander Leaf, Modified Maize Starch, Ginger Purée, Sugar, Vegetable Stock (Carrot Juice, Mushroom Concentrate, Salt, Onion Powder, Onion Extract, Water, Black Pepper), Salt, Concentrated Lemon Juice, Tomato Flake, Onion Powder, Garlic, Turmeric Extract
- E100CurcuminColour
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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