Thai-Style Curry Noodle Stir-Fry Sauce
Prefix 008 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 | 117 kcal | 6% |
| Total fat | 8.3 g | 11% |
| Saturated fat | 1.7 g | 8% |
| Total carbohydrate | 10.0 g | 4% |
| Total sugars | 3.3 g | — |
| Protein | 0.00 g | 0% |
| Sodium | 0.93 g | 41% |
Open Food Facts, ODbL, record updated May 1, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WATER, COCONUT CREAM (COCONUT EXTRACT, WATER, CANOLA OIL, MODIFIED CORN STARCH, SUGAR, SALT, CARRAGEENAN, CILANTRO, CITRIC ACID, CONCENTRATED LIME JUICE CULTURED DEXTROSE, DEXTROSE, DRIED LIME LEAVE, GALANGAL, GARLIC GARLIC POWDER, GUAR GUM, LACTIC ACID, LEMONGRASS, MALTODEXTRIN, NATURAL FLAVOR, ONION POWDER, PAPRIKA EXTRACT (COLOR), PEPPER EXTRACT, RED THAI CHILI PEPPER, SPICES, THAI BASIL
- E160cPaprika extractColor
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
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