Katsu Curry 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 | 84 kcal | 4% |
| Fat | 5.1 g | 7% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 8.1 g | 3% |
| of which sugars | 3.0 g | 3% |
| Fibre | 0.90 g | — |
| Protein | 0.80 g | 2% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomato Purée, Ginger Purée (3%) Coconut (3%), Modified Maize Starch, Rapeseed Oil, Say Sauce (Water, Sugar, Rice Vinegar, Soya Bean, Wheat Salt, Sugar, Garlic Purée, Ground Coriander, Turmeric Salt, Acidity Regulator (Citric Acid), Cumin, Fenugreek Cardamom, Chilli Powder, Stabiliser (Xanthan Gum) Black Pepper, Cinnamon, Cumin Seed, Fennel, Clove.
- E330Citric acidAntioxidant · Sequestrant
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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