Penang Chicken Curry
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 | 139 kcal | 7% |
| Fat | 4.5 g | 6% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 16.2 g | 6% |
| of which sugars | 1.7 g | 2% |
| Fibre | 0.93 g | — |
| Protein | 7.8 g | 16% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked rice (water, rice), chicken (23%), coconut cream (coconut, water), onions, rapeseed oil, ginger purée, tamarind chutney (jaggery, tamarind, cumin, salt, acidity regulator: acetic acid, black pepper, cardamom, chillies, cinnamon, cloves, dried ginger), lemon juice, lime juice, cornflour, honey, lemongrass, garlic purée, salt, lime leaves, pectin, ground turmeric, ground coriander, ground cumin, parsley, chillies, red pepper flakes.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken with curry and coconut milk sauce”: 5.68 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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