Korma cooking sauce
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 | 107 kcal | 5% |
| Fat | 7.0 g | 10% |
| of which saturates | 4.9 g | 25% |
| Carbohydrate | 9.1 g | 4% |
| of which sugars | 4.3 g | 5% |
| Fibre | 1.3 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.54 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
500g Water, Single cream (milk) (8%), Coconut (6%), Reconstituted tomato purée, Modified maize starch, Sugar, Dried onion, Desiccated coconut, Spices, Whey powder (milk), Rapeseed oil, Acidity regulator (lactic acid), Garlic purée, Ginger purée, Salt, Coriander. Allergy advice For allergens, see ingredients in bold. Nutrition Typical values per 1/4 jar (as sold) per 100g (125g) %RI your R Energy 8400k 446kJ
- E270Lactic acid
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.