Japanese Style Chicken Curry with rice
Prefix 506 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 | 2.3 g | 3% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 9.0 g | 3% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.1 g | — |
| Protein | 9.9 g | 20% |
| Salt | 0.86 g | 14% |
Open Food Facts, ODbL, record updated 20 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Nutritional Inform Typical Values Chicken (35%) (Chicken Breast, Salt), Water, Onion Puree (13%), Long Grain Rice (8%), Katsu Paste (4%) (Yeast Extract (Yeast Extract, Energy kJ ot throughout before serving. Salt), Rapeseed Oil, Water, Salt, Ground Spices (Turmeric, Coriander, Fenugreek, Cumin, Ginger, Fennel, Star Anise, Black Pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken curry”: 5.68 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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