JAPANESE STYLE CURRY SAUCE with VEGETABLES
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 | 86 kcal | 4% |
| Total fat | 3.3 g | 4% |
| Saturated fat | 1.9 g | 10% |
| Total carbohydrate | 13.8 g | 5% |
| Total sugars | 4.8 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated August 8, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Water, vegetables&fruits(potato, carrot, onion, date), wheat flour, edible oils(palm oil, rapeseed oil), sugar, sauteed onion, potato paste, hydroxypropyl distarch phosphate, curry powder, yeast extract, salt, tomato paste, onion powder, caramel, spices (cardamom, nutmeg, fennel, clove, cinnamon, star anise, black pepper, ginger, chili pepper, celery seed, mustard), roasted garlic
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 181 kcal | — |
| Total fat | 7.0 g | 9% |
| Saturated fat | 4.0 g | 20% |
| Sodium | 811 mg | 35% |
| Total carbohydrate | 29 g | 11% |
| Dietary fiber | 0.0 g | 0% |
| Total sugars | 10.0 g | — |
| Protein | 0.0 g | — |
- USDA food category
- Oriental, Mexican & Ethnic Sauces
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated August 27, 2018
- FDC ID
- 1941127
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
S & B Shokuhin Company Ltd
Open Food Facts, ODbL
In its category
57% 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.
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
- USDA label data
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
