Katsu curry
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 115 kcal | 6% |
| Fat | 3.8 g | 5% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 13.0 g | 14% |
| Fibre | 0.53 g | — |
| Protein | 2.1 g | 4% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Onion, Honey, Soy Sauce (Water, Soybea Wheat, Salt), Coconut Milk, Ginger Purée, Rice Wine Vinegar, Garlic Purée, Sunflower Oil, Tomato Paste, Concentrated Lime Juice, Curry Spices, Cornflour, Turmeric, Ground Cumin.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sauces” →
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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