Curry Sauce Katsu
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 | 87 kcal | 4% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 4.7 g | 5% |
| Fibre | 0.70 g | — |
| Protein | 1.0 g | 2% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 8 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Onion Purée, Coconut Cream (9%) (Coconut Extract Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin)), Sugg Maize Starch, Rapeseed Oil, Sugar, Seasoning (0.8%) (Sugar, Rice Flour, Salt Salt, Acidity Regulator. Acetic Acid), Ginger Purée (5%), Garlic Purée, Modified Fenugreek Powder, Turmeric Powder, Flavourings, Acidity Regulator: Citric Acid, Onion Powder, Yeast Extract Powder, Tomato Powder, Coriander Powder, Powder, Cardamom Powder, Garlic Powder, Turmeric Extract, Ground Star Anise Ground Bay Leaf, Cayenne Pepper, Cumin Powder, Ginger Powder, Black Pepper Madras Curry Seasoning (0.6%) (Salt, Coriander Powder, Sugar, Tomato Powde Onion Powder, Dextrose, Rice Flour, Garlic Powder, Turmeric Powder, Chilli Cayenne Pepper, Cassia Powder, Clove Powder, Black Pepper Powder, Fenne Powder, Ground Bay Leaf, Mango Powder, Cumin Powder, Ginger Powder, Powder, Flavouring, Fenugreek Powder, Cinnamon Powder, Green Cardamom Powder, Oregano, Ground Nutmeg), Vegetable Bouillon Powder (Sugar, Potato Starch, Yeast Extract from Barley), Celery Extract, Salt, Onion Extract, Parsley Extract, Onion Powder, Turmeric Extract, Parsley Flakes, Acidity Regulator: Citric Acid), Yeast Extract Powder (Yeast Extract (from Barley), Salt), Cumin Powder, Coriander Powder, Flavouring, Turmanc Powder, Fenugreek Powder, Acidity Regulator Malic Acid; Cassia Powder, Ground Pimentos, Cayenne Pepper Stabiliser: Xanthan Gum
- E100CurcuminColour
- E260Acetic acidPreservative
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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
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