Saag Aloo
Prefix 502 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 | 90 kcal | 5% |
| Fat | 2.6 g | 4% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 11.7 g | 4% |
| of which sugars | 1.5 g | 2% |
| Fibre | 2.8 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Mung Dahl (27%) (Water, Mung Dahl), Cooked Red Split Lentils (27%) (Water, Red Split Lentils), Potato (20%), Spinach (8%), Tomato Paste, Biryani Paste (Rapeseed Oil, Spices (Coriander Seed, Cumin, Cassia, Turmeric, Ginger, Cayenne Pepper, Fennel Seed), Water, Salt, Spirit Vinegar, Garlic Powder, Sugar, Onion Powder, Tomato Powder, Flavouring), Curry Marinade (Sugar, Garam Masala (Coriander, Cassia, Ginger, Cloves, Cumin, Dill, Fennel), Dried Glucose Syrup, Maize Starch, Ground Coriander, Garlic Powder, Onion Powder, Tomato Powder, Yeast Extract, Ground Cumin, Ground Turmeric, Ground Fenugreek, Salt, Ground Cinnamon, Black Pepper, Chilli Powder, Ground Star Anise, Rapeseed Oil), Garlic Puree, Mustard Seeds, Sunflower Oil, Ginger Puree, Red Chilli, Onion Powder, Yeast Extract Powder, Cumin Seeds, Black Onion Seeds (0.2%), Stabiliser (Guar Gum).
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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