Jalfreezi Cooking Sauce
Prefix 405 was issued by GS1 Germany. 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 | 5.8 g | 8% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 7.3 g | 8% |
| Protein | 1.0 g | 2% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes, Water, Diced Onions, Sugar, 4.5% Green Peppers, 3% Creamed Coconut, Rapeseed Oil, Red Chilli Paste, 1.5% Red Peppers, Spices, Modified Maize Starch, Ground Coriander, Garlic Purée, Ginger Purée, Ground Dill, Acidity Regulator: Lactic Acid Lemon Juice Concentrate, Salt, Ground Cumin, Smoked Paprika, Natural Flavourings.
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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