Low fat tikka masala 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 | 47 kcal | 2% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 7.6 g | 3% |
| of which sugars | 3.5 g | 4% |
| Protein | 0.60 g | 1% |
| Salt | 0.30 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, tomato (10%), tomato purée onion, modified maize starch, single cream (milk) (7e coriander, sugar, whey powder (milk), rapeseed oil. ground coriander, concentrated lemon juice, salt. ginger purée, garlic purée, ground cumin, acidity regulators (lactic acid, acetic acid), colour (paprika extract), onion purée. chilli powder, ground ginger. ground cardamom, paprika, ground cassia, garlic powder, cumin seed, ground fennel, ground clove, ground fenugreek, black pepper, black onion seed allergy advice for allergens, see ingredients in bold. suitable for vegetarians 500ge
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tikka masala sauce”: 1.58 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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