Butter chicken spicy
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 | 124 kcal | 6% |
| Fat | 7.9 g | 11% |
| of which saturates | 3.6 g | 15% |
| Carbohydrate | 11.7 g | 4% |
| of which sugars | 7.5 g | 8% |
| Protein | 1.1 g | 2% |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated 17 February 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water, vegetable ghee, concentrated tomato purèe (5%), sugar, cream (milk) (3%), modified maize starch (1422), dried onion, ground spices (1%) [ginger powder (0.3%), spices, coriander (0.2%), cumin (0.2%), red chilli (<0.1%)1, coriander leaves (1%), salt, red onion powder, flavours, ginger purée (0.6%), dried crushed red chll (0.6%), garlic powder, tamarind, vegetable gum (xanthan gum), acidity regulators (lactic acid, acetic acid), butter flavour (<0.1%), colours (paprika oleoresin, allura
- 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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