Madras Spicy & Tangy Curry Kit
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 | 120 kcal | 6% |
| Fat | 8.0 g | 11% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 7.7 g | 3% |
| of which sugars | 3.4 g | 4% |
| Fibre | 4.3 g | — |
| Protein | 2.0 g | 4% |
| Salt | 1.8 g | 30% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Onion Purée (20%), Rapeseed Oil, Tomatoes (7%), Concentrated Tomato Paste (6%), Ground Spices (5%) (Coriander, Paprika, Turmeric, Cumin, Spices), Garlic Purée, Ginger Purée, Modified Maize Starch, Spirit Vinegar, Salt, Sugar, Whole Spices (1%) (MUSTARD Seeds, Dried Red Chilli, Curry Leaf, Black Peppercorns, Cloves), Maize Flour, Tamarind, MUSTARD Powder, Acidity Regulators (Citric Acid, Lactic Acid), Dried Crushed Red Chilli, Garlic Powder, Black MUSTARD Seeds.
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
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