Sauce Mix Java Curry, Med.Hot
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 | 524 kcal | 26% |
| Total fat | 38.1 g | 49% |
| Saturated fat | 21.4 g | 107% |
| Total carbohydrate | 38.1 g | 14% |
| Total sugars | 9.5 g | — |
| Dietary fiber | 4.8 g | 17% |
| Protein | 9.5 g | 19% |
| Sodium | 4.4 g | 190% |
Open Food Facts, ODbL, record updated March 13, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Vegetable oil, palm oil, canola soy lecithrn, wheat flour, salt, corn starch corn, corn powder spices, confiancer seet, thaimine feel), sugar monosodium glumate color roasted onion powder (onion natural flavors), sauced paste curry powder [spice seed oried seed] palm oil garlic powder dired] garic, oriented soybeans, glucose waltose sauteed onion paste [onion powder [onion paste defined soybeans palm oil] glucose spices weast extract, soy lecthin sauteed onion paste sesame paste onion seasoning onion extract, soy sauce, wheat, salt, weast extract, corn starch, gralic extract salt, natural flavors. garlic sweet strup salt, disodium musnate, lathic acid waltose natural and artificial flavor sucralose.
- E260Acetic acidPreservative
- E270Lactic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E621Monosodium glutamateFlavor enhancer
- E627Disodium guanylate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
66% 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
- 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.