Green 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 | 99 kcal | 5% |
| Fat | 6.9 g | 10% |
| of which saturates | 5.5 g | 28% |
| Carbohydrate | 7.3 g | 3% |
| of which sugars | 3.8 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 1.0 g | 2% |
| Salt | 0.61 g | 10% |
Open Food Facts, ODbL, record updated 11 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Coconut, Green Bean, Onion, Water Chestnut, Sugar, Modified Maize Starch ), Green Chilli ), Coriander Seed, Fish Sauce [Anchovy Extract (Fish), Salt, Sugar], Garlic, Rapeseed Oil, Coriander Leaf, Lemongrass, Shallot, Galangal, Lime Juice from Concentrate (Sulphites), Salt, Acidity Regulators (Lactic Acid, Citric Acid), Ginger, Ginger Purée, Makrut Lime Peel, Cumin, Capsicum Extract, Basil, Dried Garlic, Turmeric, Chili Powder, Ground Coriander.
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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