McDonnells Instant Noodles with Original Curry Sauce
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 | 127 kcal | 6% |
| Fat | 5.8 g | 8% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 16.2 g | 6% |
| of which sugars | 2.0 g | 2% |
| Protein | 2.5 g | 5% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 6 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Noodles (70%): Wheat Flour, Palm, Salt, Raising Agents (Potassium and Sodium Carbotes). Curry Sauce Mix (30%): Rice Flour, Sugar, Palm F Flavourings (contain Celery), Curry Powder (10%)alt, Turmeric, Garam Masala, Coriander, Cumin, Chilli, Cardamom, Cinnamon, Ginger, Mustard, Clove, Black Pepper), Tomato Powder, Flavour Enhancer (Monosodium Glutamate), Maltodextrin, Rapeseed Oil, Modified Maize Starch, Onion Powder, Anti-Caking Agent (Silicon Dioxide), Acid (Citric Acid).
- E330Citric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Instant noodles”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.