Chicken Curry with Brown Rice
Prefix 509 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 | 108 kcal | 5% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.35 g | 2% |
| Carbohydrate | 9.6 g | 4% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 11.5 g | 23% |
| Salt | 1.8 g | 29% |
Open Food Facts, ODbL, record updated 22 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Brown Rice (31%), Water, Chicken Breast (23%) [Chicken (98%), Salt, Stabiliser: Sodium Tripolyphosphate], Curry Sauce (7%) [Sugar, Curry Powder (14%) (Cumin, Coriander, Turmeric, Paprika, MUSTARD, Garlic, Fenugreek, Chilli, Black Pepper, Ginger, CELERY), Maltodextrin, Modified Potato Starch, Tomato Powder, Vegetable Oil (Rapeseed), Salt, Yeast Extract, Stabiliser (Guar and Xanthan Gum), Citric Acid], Carrot, Peas, Green Beans, Salt.
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452viSodium tripolyphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken curry”: 5.68 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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