Butter Chicken Simmer Sauce
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 100 kcal | 5% |
| Fat | 7.3 g | 10% |
| of which saturates | 2.0 g | 8% |
| Carbohydrate | 7.6 g | 2% |
| of which sugars | 4.3 g | 5% |
| Protein | 0.76 g | 2% |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water, tomatoes (19%), cream, fried onions (6%) (onion, rapeseed oil), tomato puree (4%), modified starch (1422), rapeseed oil, sugar, butter (2,5%), spices, ginger purée, salt, garlic purée, acidity regulator (citric acid), coriander, colour (paprika oleoresin), contains milk, may contain traces of sesame, made in the uk from local and imported ingredients
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.