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 | Daily Value |
|---|---|---|
| Calories | 418 kcal | 21% |
| Total fat | 17.0 g | 22% |
| Saturated fat | 8.0 g | 40% |
| Total carbohydrate | 59.0 g | 21% |
| Total sugars | 19.0 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 7.0 g | 14% |
| Sodium | 4.4 g | 190% |
Open Food Facts, ODbL, record updated August 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Wheat flour, Vegetable oils (Palm oil, Rapeseed oil), Salt, Sugar, Curry powder, Monosodium glutamate, Caramel color, Malic acid, Pepper, Chili pepper, Garlic, Disodium guanylate, Disodium inosinate, Celery seed, Mustard.
- E150cAmmonia caramelColor
- E296Malic acid
- E621Monosodium glutamateFlavor enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 4.63 kg CO₂e per kg of product (closest product in Agribalyse).
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 Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.