Curry 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 | 55 kcal | 3% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 6.7 g | 3% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.3 g | — |
| Protein | 1.2 g | 2% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 12 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, tomato (14%), red pepper (5%), concentrated tomato purée (3.5%), spices (coriander, cumin, spices, green cardamom), dried onion, modified maize starch, ginger nutrition typical vales energy fat of which s purée, garlic purée, rapeseed oil, sugar, salt, carbo acid (citric acid), cumin seed, dried coriander leaf, dried fenugreek leaf. rinse | lid on allergy advice: anuts and nuts. of which s protein salt
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
13% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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