S&B Foods Inc. Sb curry powder oriental
Photo: Open Food Facts contributors (CC BY-SA)

Curry sauces

S&B Foods Inc. Sb curry powder oriental

3 oz/85 g

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

S&B Foods Inc. Sb curry powder oriental scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 3 points Energy 500 kcal / 100 g: Energy-dense for its weight. Info
  2. plus 3 points No additives: No food additives in the ingredient list. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Sb curry powder oriental

START100

Nutrition per 100 g

  • Energy 500 kcal / 100 g minus 3 points
    Info Energy-dense for its weight. [1]
subtotal−3

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 0 = 100


GTIN 00074880060027 · 2026-07-30

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy500 kcal
Fat0 g
Carbohydrates50 g
Added sugars0 g
Protein0 g
Salt0 g

Serving: 1 tsp (2 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

TURMERIC, CORIANDER, FENUGREEK, CUMIN, ORANGE PEEL, PEPPER, CHILI PEPPER, CINNAMON, FENNEL, GINGER, STAR ANISE, THYME, BAY LEAVES, CLOVES, NUTMEG, SAGE, CARDAMOM

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org