Pâte de Curry Rendang Ayam™
Prefix 955 was issued by GS1 Malaysia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 193 kcal | 10% |
| Total fat | 12.0 g | 15% |
| Saturated fat | 5.8 g | 29% |
| Total carbohydrate | 19.0 g | 7% |
| Total sugars | 8.3 g | — |
| Dietary fiber | 1.6 g | 6% |
| Protein | 2.2 g | 4% |
| Sodium | 1.6 g | 70% |
Open Food Facts, ODbL, record updated March 21, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
EAU, HUILE DE SOJA ,AIL, NOIX DE COCO DÉSHYDRATÉE, OIGNON, SUCRE, PIMENT, GALANGA, CITRONNELLE, SEL, AMIDON DE MAÏS, POUDRE DE CURRY (GRAINE DE CORIANDRE, PIMENT, CURCUMA, GRAINE DE FENOUIL, CUMIN, CANNELLE, NOIX DE MUSCADE, CLOU DE GIROFLE, FENUGREC), GINGEMBRE, CURCUMA, FEUILLES DE COMBAVA, VITAMIN E
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
65% 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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