Spicy curry Flavour Noodles
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 | 115 kcal | 6% |
| Fat | 4.7 g | 7% |
| of which saturates | 0.41 g | 2% |
| Carbohydrate | 15.2 g | 6% |
| of which sugars | 0.86 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 2.4 g | 5% |
| Salt | 0.29 g | 5% |
Open Food Facts, ODbL, record updated 7 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
dried noodles (70%) (wheat flour, palm oil, potato starch, salt, raising agents (sodium carbonate, potassium carbonate)), maltodextrin, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), potato starch, sugar, dried soya protein (1.5%), flavourings (contain soya), dried vegetables (1%) (peas, carrot), curry powder, colours (curcumin, plain caramel, paprika extract), chilli powder, ground ginger, malic acid, ground cardamom. ce intake per 100g
- E100CurcuminColour
- E150aPlain caramelColour
- E160cPaprika extractColour
- E296Malic acid
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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