Southern Chettinad Curry
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 | 179 kcal | 9% |
| Fat | 13.0 g | 19% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 0.50 g | 1% |
| Fibre | 3.4 g | — |
| Protein | 2.8 g | 6% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 17 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Coconut Milk (17%), Tomato Paste (13%), Sunflower Oil, Garlic, Dehydrated Onion Flakes, Ginger, Ground and Whole Spices, Salt, Black Pepper, Coriander Seeds, Sugar, Curry Leaves, Green Cardamom, Cassia, Red Chillies, Bay Leaf.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry pastes” →
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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