Butter Chicken Curry Kit
Prefix 501 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 | 164 kcal | 8% |
| Fat | 11.7 g | 17% |
| of which saturates | 2.5 g | 10% |
| Carbohydrate | 11.4 g | 4% |
| of which sugars | 7.5 g | 8% |
| Protein | 2.0 g | 4% |
| Sodium | 0.62 g | 27% |
Open Food Facts, ODbL, record updated 27 January 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
1070 kj 685 kj 3.1g 2.0g tal fated 18.3g 3.9g 11.7g 2.5 g for meal inspiratiom follow us or visit @pataksanz www.pataks.com.au 17.8g 11.7g 11.4 g 1.5g ydrate s. 964 mg 618 mg roduct must be cooked. a cool, dry place, once opened, nediatel
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.