Butter Chocken Curry Kit
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 | 193 kcal | 10% |
| Fat | 16.0 g | 23% |
| of which saturates | 6.9 g | 35% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 5.9 g | 7% |
| Fibre | 3.5 g | — |
| Protein | 3.3 g | 7% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 31 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Onions (22%), Single Cream (Milk) (12%), Tomatoes (11%), Sunflower Oil, Unsalted Butter (Milk) (6%), Cashew Nuts (3%), Salt, Ginger, Garlic, Mixed Spice [Fenugreek Leaf, Cumin, Coriander, Black Pepper, Cardamom, Cassia, Cloves, Ginger, Nutmeg, Bay Leaf, Aniseed, Fennel], Coriander, Modified Maize Starch, Red Chillies, Fenugreek Leaf, Paprika Extract, Sugar. Allergy Advice!
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Curry sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Curry sauces”: 1.07 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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