Butter Chicken Mild
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 | 123 kcal | 6% |
| Fat | 7.6 g | 11% |
| of which saturates | 3.5 g | 15% |
| Carbohydrate | 10.7 g | 3% |
| of which sugars | 7.3 g | 8% |
| Protein | 1.1 g | 2% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated 20 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
best spices recipe. our mouth-watering butter chicken is a delicious blend of tomatoes, onion and spices to create a delicious sauce. a feast for the senses every time. mild butter chicken. a rich, creamy tomato and butter flavour curry. ngredients: water, onion (9%), tomato purée (9%), hegetable ghee, sugar, cream (milk) (3.5%), modified maite starch (1422), spices (1%), salt, flavours, onion powder, ginger, garlic powder, tamarind, acidity regulators (270, 260), vegetable gum (415). garlic, butter flavour (0.1%), colours (paprika oleoresin, 129)
- E129Allura redColour
- E160cPaprika extractColour
- E260Acetic acidPreservative
- E270Lactic acid
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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
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