Goan Curry
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 | 250 kcal | 13% |
| Fat | 21.9 g | 31% |
| of which saturates | 14.0 g | 70% |
| Carbohydrate | 11.4 g | 4% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.5 g | — |
| Protein | 2.6 g | 5% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 10 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Coconut Milk Powder, Creamed Coconut, Water, Onions, Tomatoes, 300mle Palm Vinegar, Rapeseed Oil, Salt, Ginger, Garlic, Ground Coriander, Ground Red Pepper, Coriander, Kashmiri Chilli Powder, Turmeric, Cumin Powder, Green Chilli, Garam Masala [Spices].
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
32% 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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