madras curry sauce, spice magic
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 | 125 kcal | 6% |
| Fat | 8.7 g | 12% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 9.7 g | 4% |
| of which sugars | 5.5 g | 6% |
| Fibre | 0.90 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, onions, tomato paste (10%), rapeseed oil, garlic puree (3.5%), ginger puree, sugar, modified maize starc garam masala (1.6%) (coriander, cumin, cassia, black pepper, star anise, ginger, green cardamom, pimento, black cardamom, cloves, bay leaves, nutmeg turmeric, crushed chilli (0.6%), salt, lemon juice concentrate, acidity regulator: citric acid, ground white pepper, dried fenugreek leaf, dried coriander leaf
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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