Golden Curry Japanese Curry Mix
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 500 kcal | 25% |
| Fat | 27.8 g | 40% |
| of which saturates | 16.7 g | 84% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 11.1 g | 12% |
| Fibre | 5.6 g | — |
| Protein | 5.6 g | 11% |
| Salt | 11.1 g | 185% |
Open Food Facts, ODbL, record updated 30 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour, Vegetable oils (Palm oil, Hydrogenated rapeseed oil), Sugar, Salt, Curry powder, Monosodium glutamate, Caramel color, Pepper, Malic acid, Garlic, Disodium guanylate, Disodium inosinate, Celery seed, Mustard.
- E150aPlain caramelColour
- E296Malic acid
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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