Why is Potts' Keralan Curry Cooking Sauce classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sauce is deemed ultra‑processed because it combines multiple refined ingredients, uses processing steps such as roasting and blending, and includes two food additives: E330 (citric acid) as an acidity regulator and E509 (calcium chloride) as a firming agent.

How does the saturated fat content in this sauce affect a heart‑healthy diet?

With 4.3 g of saturated fat per 100 g, the sauce exceeds the average saturated fat level for similar products and can contribute to higher LDL cholesterol; consumers aiming for heart health should limit portion size or choose lower‑saturated‑fat alternatives.

Is this sauce suitable for a strict vegan or gluten‑free diet?

Yes, all ingredients are plant‑based and there are no wheat, barley, or rye components; the only grain ingredient is cornflour, which is naturally gluten‑free, making the sauce compatible with both vegan and gluten‑free diets.

Potts' • 330g

Potts' Keralan Curry Cooking Sauce

Fat And Sauces

Product Insights

Potts' Keralan Curry Cooking Sauce is a vegan curry sauce sold in a 330 g aluminium can and belongs to the Fat and sauces (dressings and sauces) group. It carries a Nutri‑Score of A and is classified as NOVA 4, offering low sugar (3.2 g per 100 g) and low salt (1.1 g per 100 g) but moderate fat (8 g) with saturated fat (4.3 g) higher than typical sauces, while providing 2.3 g of protein per 100 g. The product is ultra‑processed and contains two additives – E330 (citric acid) and E509 (calcium chloride) – making it suitable for vegan and vegetarian diets but warranting awareness of its saturated fat level.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal109 kcal

Fat8 g

Saturated Fat4.3 g

Carbohydrates9.1 g

Sugars3.2 g

Comparative Analysis

Compared with the average curry sauce, this sauce contains about a quarter of the sugar (3.2 g vs 10.9 g), roughly two‑thirds of the fat (8 g vs 12 g) and far less salt (1.1 g vs 5 g), while its saturated fat is higher (4.3 g vs 2.1 g).

Ingredients

Tomatoes (Tomatoes, Acidity regulator: Citric acid, Firming Agent: Calcium chloride), Onions, Water, Coconut Cream (14%), Garlic, Ginger, Sunflower Oil, Roasted Chillies (2%), Desiccated Coconut (2%), Garam Masala (Coriander Seed, Cumin Seed, Cassia, Ginger, Black Pepper, Cornflour, Salt, Fennel Seed (0.6%), Turmeric, Concentrated Cloves), Ground Coriander, Coriander Leaf, Date Syrup, Lemon Juice, Chilli Powder, Cardamon, Curry Leaves

84%

35%

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