Indische Curry 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 | 95 kcal | 5% |
| Fat | 5.5 g | 8% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 5.3 g | 6% |
| Fibre | 2.6 g | — |
| Protein | 1.6 g | 3% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wasser, 26% bio tomaten, 7% bio karottenstücke (bio karotte, antioxidationsmittel: citronensäure), 6% bio tomatenmark, 6% bio rote paprika, 6% bio kokosnuss gemahlen, 3.8% bio zwiebeln, 3.6% bio bohnen, bio maisstärke, 2% bio paprika gelb, bio gewürze (bio koriander, bio kumin, bio ingwer, bio paprika edelsüß, bio bockshornkleesaat, bio knoblauch, bio senfmehl, bio chili), meersalz, bio rohrohrzucker, bio curry (bio koriander, bio kurkuma, bio senfmehl, bio bockshornkleesaat, bio fenchel, meersalz, bio zwiebeln, bio chili, bio ingwer, bio kumin, bio zimt, bio knoblauch), bio sonnenblumenöl, bio karottensaftkonzentrat, 0.6% bio cashewkerne, bio zitronensaftkonzentrat,
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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