Bangalore and lentil daal
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 | 39 kcal | 2% |
| Fat | 0.90 g | 1% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 4.8 g | 2% |
| of which sugars | 1.3 g | 1% |
| Protein | 1.7 g | 3% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Spinach (5%), Cauliflower (5%), Onion, Chickpeas, Toor Daal (3%), Red Pepper (3%), Butternut Squash, Carrot, Mango Chutney (Sugar, Mango, Sugarcane Vinegar, Salt, Chilli Powder, Ginger Powder, Garlic Powder), Potato, Tomato, Cornflour, Red Lentils, Coconut Cream (Coconut, Water), Lemon Juice, Garlic Puree, Coconut Milk (Coconut, Water), Coriander, Ground Turmeric, Ginger Puree, Salt, Garam Masala, Rapeseed Oil, Cumin Seeds, Ground Cardamom, Ground Cinnamon, Green Chilli, Curry Leaf.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
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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