Madras Paste Pots
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 | 279 kcal | 14% |
| Fat | 23.1 g | 33% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 7.0 g | 3% |
| of which sugars | 1.3 g | 1% |
| Fibre | 0.00 g | — |
| Protein | 4.4 g | 9% |
| Salt | 4.7 g | 78% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, ground spices (23%) (coriander, paprika turmeric, cumin (2%), spices, fenugreek, black pepper, chilli, fennel), rapeseed oil, salt, maize flour, acids (acetic acid, citric acid), tamarind yellow mustard powder, dried crushed red chi 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.