Curry sauce
Prefix 408 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 | 70 kcal | 4% |
| Fat | 3.1 g | 4% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 8.4 g | 3% |
| of which sugars | 5.0 g | 6% |
| Fibre | 1.4 g | — |
| Protein | 1.4 g | 3% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 22 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sugar, curry powder (18%) (coriander, cumin, turmeric, paprika, cassia, garlic powder, onion powder, mustard flour, ginger, cloves, fenugreek, cardamom, chili, black pepper), palm oil, rice flour, tomato powder, flavourings, salt, yeast extract, dried glucose syrup, modified potato starch, whey protein concentrate (milk), stabilisers: guar gum, xanthan gum, acid: citric acid, celery
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Curry powders”: 9.40 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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