Madras 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 | 67 kcal | 3% |
| Fat | 3.1 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 3.5 g | 4% |
| Protein | 1.5 g | 3% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 24 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomato (20%), Spices (5%) (Spices, Coriander, Cumin, Turmeric, Chilli, Black Pepper), Modified Maize Starch, Rapeseed Oil, Concentrated Tomato Purée (2%), Dried Onion, Sugar, Garlic Purée, Salt, Acid (Acetic Acid), Ginger Purée, Yellow MUSTARD Powder, Cumin Seed, Black MUSTARD Seed, Dried Crushed Red Chilli, Dried Coriander Leaf, Dried Curry Leaf.
- E260Acetic acidPreservative
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.