Jalfrezi Cooking Sauce
Prefix 505 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 | 38 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 6.4 g | 2% |
| of which sugars | 4.8 g | 5% |
| Fibre | 1.3 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
hot ingredients tomato purée (30%), water, onion (13%), pepper (12%), tomato, curry paste, cornflour, lemon juice from concentrate, curry powder, rapeseed oil, coriander, sugar, dried chilli, salt, ground coriander, ground cumin, acidity regulator (lactic acid), firming agent (calcium chloride). pepper contains: red pepper, green pepper. curry paste contains: rapeseed oil, water, sugar, onion purée, concentrated lemon juice, salt, coriander, ground ginger, ground cumin, ground coriander, ground cardamom, paprika, ground cassia, garlic powder, cumin seed, ground fennel, ground clove, chilli powder, ground fenugreek, acidity regulator (acetic acid), black pepper, black onion seed. curry powder contains: coriander, fenugreek, cumin seed, rice flour, salt, mustard seed, turmeric, chilli, paprika, ginger, fennel, garlic powder, cassia, bay leaf, nutmeg, black pepper, clove, onion. allergy advice for allergens, see ingredients in bold. suitable for vegetarians nutriti % of a iar ter of a jar tains ergy 195kj /
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
32% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooking Sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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