Charlie Bingham's butter chicken curry & pilau rice
Prefix 503 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 | 165 kcal | 8% |
| Fat | 8.2 g | 12% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 15.4 g | 6% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.2 g | — |
| Protein | 6.9 g | 14% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 1 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked rice (water, rice), chicken (19%), tomatoes, cream (milk), onions, butter (milk), milk, rapeseed oil, ginger purée, honey, lemon juice, cornflour, garlic purée, salt, tomato purée, parsley, coriander, ground coriander, red pepper flakes, ground cumin, smoked paprika, yellow mustard seeds, fenugreek, ground cinnamon, ground cardamom, ground turmeric, ground bay leaves, coriander seeds, ground cloves, black pepper, ground dill, ground ginger, colour: paprika extract.
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chickens”: 4.18 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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