House Curry (Mild)
Prefix 693 was issued by GS1 China. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 517 kcal | 26% |
| Fat | 33.4 g | 48% |
| Carbohydrate | 49.0 g | 19% |
| Protein | 5.1 g | 10% |
| Salt | 4.2 g | 70% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Edible fat product (vegetable oil (palm oil, rapeseed oil, vitamin E), E322), wheat flour, sugar, salt, maltose, spices, skimmed milk, glutamate monosodium, glucose, galanga powder, food additives (E635, E330, E322, E160a, E304), coriander powder, curry powder, chili powder, honey, water, tomato powder, yeast extract, onion powder, coconut powder, concentrated apple juice, garlic powder, food flavours.
- E160acaroteneColour
- E304Fatty acid esters of ascorbic acidAntioxidant
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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