Thai Green Curry Kit
Prefix 505 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 | 218 kcal | 10% |
| Fat | 20.1 g | 29% |
| of which saturates | 16.2 g | 68% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 3.2 g | 4% |
| Protein | 2.3 g | 5% |
| Sodium | 0.56 g | 24% |
Open Food Facts, ODbL, record updated 14 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Coconut Cream (44%), Water, Lemongrass (5%), Galangal (3%), Garlic, Green Chilli, Kaffir Lime Leaves, Sweet Basil (2%), Sunflower Oil, Coriander, Dry Spices, Sugar, Salt, Raw Sugar, Rice Flour, Soy Sauce (Water, SOYABEANS, WHEAT, Salt), Shallot Powder. MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES.
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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