Red Curry
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 179 kcal | 9% |
| Total fat | 3.9 g | 5% |
| Saturated fat | 3.5 g | 18% |
| Total carbohydrate | 32.9 g | 12% |
| Total sugars | 3.1 g | — |
| Dietary fiber | 0.80 g | 3% |
| Protein | 3.1 g | 6% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated February 24, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SAUCE (WATER, COCONUT CREAM [COCONUT EXTRACT, WATER, XANTHAN GUM, GUAR GUM, CARRAGEENAN], SHALLOTS, RED PEPPERS, TOMATO PASTE, SPICES, SUGAR, ONION, JALAPENO PEPPER, GARLIC, SALT, MODIFIED CORN STARCH, LIME JUICE CONCENTRATE, THAI BASIL, CURRY POWDER, LEMONGRASS, EXTRACTIVES OF PAPRIKA [COLOR], ACETIC ACID, TURMERIC), BASMATI RICE.
- E260Acetic acidPreservative
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
38% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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 Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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