Indonesian Rendang
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 | 243 kcal | 12% |
| Fat | 23.0 g | 33% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 5.7 g | 2% |
| of which sugars | 3.4 g | 4% |
| Fibre | 2.7 g | — |
| Protein | 2.4 g | 5% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 6 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Coconut Cream ([41%), Water, Sunflower 0il, Desiccated Coconut, Lemongrass (2%), Satt, Raw Sugar, Tamarind Paste(1%), Red Chill, Dry Spices (1%), Sugar, Galangal Root (1%), Cumin Seds, Ginger, Shallot Powder, Fennel Seeds, Garlic, Green Cardamom, Rice Flour, Turmeric Powder.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
19% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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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