Madras Cooking Sauce
Prefix 505 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 | 93 kcal | 5% |
| Fat | 6.0 g | 9% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 6.9 g | 3% |
| of which sugars | 4.5 g | 5% |
| Fibre | 2.6 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Tomato (33%), Tomato Purée (20%), Onion (16%), Water, Rapeseed Oil, Spices (2.5%), Creamed Coconut (2%), Sugar, Lemon Juice from Concentrate, Maize Starch Coriander Leaf, Spirit Vinegar, Garlic Purée,Salt Ginger Purée, Dried Curry Leaves, Dried Fenugreek Leaf, Roasted Cumin Seeds, Poppy Seeds, Dried Crushed Red Chilli. Spices contain. Coriander, Paprika, Cumin, Fennel, Chilli, Fenugreek, Turmeric, Black Pepper, Clove, Cardamom. Allergy advice May contain nuts.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
38% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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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