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 | 426 kcal | 21% |
| Fat | 17.0 g | 24% |
| of which saturates | 6.9 g | 35% |
| Carbohydrate | 62.0 g | 24% |
| of which sugars | 32.0 g | 36% |
| Fibre | 0.50 g | — |
| Protein | 1.3 g | 3% |
| Salt | 6.1 g | 102% |
Open Food Facts, ODbL, record updated 29 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pried Curry Carbonate, Iron, Niacin (B3), Thiamin (B1)], Vegetable Oils (Palm Oil, Rapeseed Oil, Palm Kernel Oil), Curry Powder (11%) (Coriander, Turmeric, Cumin Ginger, Cassia, Fenugreek, Chilli, Clove, Salt, Fennel, Black Pepper, Gorlic Powder, Mustard Flour), Tomato Powder, Maltodextrin, Salt, Flovounings (contains Celery), Emulsifier (Mono - and Diglycerides of Fotty Acids). Flavour Enhancers (Monosodium Glutamate, Sodium 5 - Ribonucleodites), Citric Acid. Coiour (Ammonia Caramel), Soya Flour, Whey Protein (Milk). Allergy Advice: For allergenscluding cereals containing gluten, see highlighted ingredients. ation
- E150cAmmonia caramelColour
- E330Citric acidAntioxidant · Sequestrant
- E502Carbonates
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% 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.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.