La William
Sauce curry
BARCODE:5410426007449
CATEGORIES:Condiments, Sauces, Curry Sauces
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 55
Nutrient levels
Fat in high quantity (75.8%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (6.2%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (0.2%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in moderate quantity (0.8%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: nl:Sauzen (warm/koud) |
|---|---|---|
| Energy | ~ 2860.7 kJ (697 kcal) | 1,329.122 kJ (319 kcal) (+115%) |
| Fat | 75.8 g | 28.811 g (+163%) |
| Saturated fat | 6.2 g | 3.078 g (+101%) |
| Carbohydrates | 1.6 g | 10.059 g (-84%) |
| Sugars | 0.2 g | 6.884 g (-97%) |
| Dietary fiber | ~ 2.138 g | ? |
| Proteins | 1.7 g | 2.136 g (-20%) |
| Salt | 0.8 g | 2.276 g (-65%) |
| Sodium | 0.32 g | 0.91 g (-65%) |
| Fruits, vegetables and legumes | ~ 0.6 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 2860.7 kJ (697 kcal) | ? (697 kcal) | ~ 2152.247 kJ (523 kcal) |
| Fat | 75.8 g | 75.8 g | ~ 56.6085 g |
| Saturated fat | 6.2 g | 6.2 g | ~ 4.59087 g |
| Carbohydrates | 1.6 g | 1.6 g | ~ 0.3022 g |
| Sugars | 0.2 g | 0.2 g | ~ 0.1798 g |
| Dietary fiber | ~ 2.138 g | ? | ~ 2.138 g |
| Proteins | 1.7 g | 1.7 g | ~ 1.8056 g |
| Salt | 0.8 g | 0.8 g | ~ 0.529456 g |
| Sodium | 0.32 g | 0.32 g | ~ 0.19863362 g |
| Fruits, vegetables and legumes | ~ 0.6 % | ? | ~ 0.6 % |
Ingredients
Ingredients image
Ingredients list
Huile de colza, eau, jaune d'œuf de poules élevées au sol (7%), vinaigre, curry (4%) (épices, moutarde, pois chiches, herbes, sel), moutarde (eau, vinaigre, graines de moutarde, sel, épices), sel, conservateurs (acide sorbique, benzoate de sodium, enzyme alimentaire (contient du lait), colorant (curcumine), antioxydant (calcium disodium EDTA).
Ingredient information
Colza Oil
53.95% (estimate)
Water
24.75% (estimate)
Jaune D Oeuf De Poules Elevees Au Sol
7.0%
Vinegar
5.5% (estimate)
Curry
4.0%
Spice
2.4% (estimate)
Mustard
0.8% (estimate)
Chickpea
0.4% (estimate)
Herb
0.2% (estimate)
Salt
0.2% (estimate)
Mustard
2% (estimate)
Water
1% (estimate)
Vinegar
0.5% (estimate)
Mustard Seed
0.25% (estimate)
Salt
0.13% (estimate)
Spice
0.13% (estimate)
Salt
0.4% (estimate)
Preservative
0.4% (estimate)
E200
0.4% (estimate)
E211
0.4% (estimate)
Enzyme Alimentaire
0.4% (estimate)
Colour
0.4% (estimate)
E100
0.4% (estimate)
Antioxidant
0.4% (estimate)
E385
0.4% (estimate)
Allergens
EggsMilkMustard
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: en:mustard, fr:enzyme-alimentaire
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: en:mustard, fr:enzyme-alimentaire
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E100 - Curcumin
Ingredients
Colour
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E100 - CurcuminColour
E100 - CurcuminColour
No additive description is available yet.
E200 - Sorbic acid EFSA overexposure risk: highPreservative
E200 - Sorbic acid EFSA overexposure risk: highPreservative
SORBIC ACID, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3(CH)4CO2H.
E211 - Sodium benzoate EFSA overexposure risk: highPreservative
E211 - Sodium benzoate EFSA overexposure risk: highPreservative
SODIUM BENZOATE is a substance which has the chemical formula NaC7H5O2
E385 - Calcium disodium ethylenediaminetetraacetateAntioxidantPreservativeSequestrant
E385 - Calcium disodium ethylenediaminetetraacetateAntioxidantPreservativeSequestrant
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Curry sauce, prepacked • Score: 93/100Life-cycle reference
Category: Curry sauce, prepacked
PEF environmental score: 0.16
Climate change impact: 1.07 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Curry sauce, prepacked. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Curry sauce, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 15.3 % |
| Processing | 23.6 % |
| Packaging | 38.5 % |
| Transportation | 11.6 % |
| Distribution | 6.4 % |
| Consumption | 4.3 % |
Bonuses and maluses
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 73/100Final score breakdown
Life cycle analysis score: 93
Sum of bonuses and maluses: -20
Final score: 73/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.6 km in a petrol car.
107 g CO2e per 100g of product.
Reference category: Curry sauce, prepacked.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Curry sauce, prepacked. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Curry sauce, prepacked. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 9.4 % |
| Processing | 23.7 % |
| Packaging | 38.7 % |
| Transportation | 22.3 % |
| Distribution | 4.5 % |
| Consumption | 1.7 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Declared origins
Origins of ingredients are missing for this product.
Ingredients need to be completed before the transportation bonus can be computed precisely.
Forest footprint
Forest footprint
Total forest footprint: 0.01 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| Jaune D Oeuf DE Poules Elevees AU SOL | Oeufs Importés | 7.00 % | 0.01 |
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on December 24, 2018 at 7:50:20 PM UTC by kiliweb .
Last edit on March 17, 2026 at 7:14:12 PM UTC by new-nutrition-bot .
Product page also edited by daraf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, quentinbrd, segundo, yuka.NLl-OO-QActxFfHX3Zgp3x-4BsDBLsFcQU5Sow, yuka.R2Y4d05KNE92dUl4bE13bTRUajAzTkFsM2JDMkEybW1OZTlBSVE9PQ.