Rendang Ready-to-Cook Meal Sauce Kit
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 449 kcal | 22% |
| Fat | 38.7 g | 55% |
| of which saturates | 28.0 g | 140% |
| Carbohydrate | 18.3 g | 7% |
| of which sugars | 15.7 g | 17% |
| Fibre | 3.3 g | — |
| Protein | 5.3 g | 11% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 31 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
RENDANG PASTE (HEAT STERILISED) VEGETABLE OIL (PALM OLEIN), GALANGAL, WATER, PALM SUGAR, ONION, SHALLOT, SUGAR, DRIED CHILLI, PANDAN LEAF (PANDANUS AMARYLLIFOLIUS), GARLIC, GINGER, CANDLENUT, SALT, CURRY POWDER (FENNEL, CUMIN, CORIANDER, TURMERIC, CLOVE, WHITE PEPPER, CINNAMON), LEMON GRASS, SOYA SAUCE [EXTRACT OF SOYA BEAN, WHEAT FLOUR, SALT, WATER, SUGAR, COLOUR (AMMONIA CARAMEL)], CHILLI, KAFFIR LIME LEAF PRIMA COCONUT PREMIX (DEHYDRATED) COCONUT MILK POWDER [COCONUT MILK SOLIDS, MALTODEXTRIN, SODIUM CASEINATE (MILK)], MALTODEXTRIN
- E150cAmmonia caramelColour
Source: Open Food Facts, ODbL · additive names and functions: 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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