GOLDEN CURRY JAPANESE CURRY MIX
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 489 kcal | 23% |
| Fat | 27.8 g | 40% |
| of which saturates | 16.7 g | 69% |
| Carbohydrate | 50.0 g | 16% |
| of which sugars | 11.1 g | 12% |
| Fibre | 5.6 g | 19% |
| Protein | 5.6 g | 11% |
| Sodium | 4.4 g | 193% |
Open Food Facts, ODbL, record updated 7 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, vegetable oils (palm oil, rapeseed oil), sugar, salt, curry powder, monosodium glutamate, caramel color, spices (pepper, garlic, celery seed, mustard), malic acid, disodium inosinate, disodium guanylate.
- E150aPlain caramelColour
- E296Malic acid
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
S & B Shokuhin Company Ltd
Open Food Facts, ODbL
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.