Wholemeal sandwich
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 242 kcal | 12% |
| Fat | 2.5 g | 4% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 41.1 g | 13% |
| of which sugars | 2.3 g | 3% |
| Fibre | 5.4 g | 18% |
| Protein | 10.3 g | 21% |
| Sodium | 0.38 g | 16% |
Open Food Facts, ODbL, record updated 26 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wholemeal Wheat Flour [Includes Vitamins (Thiamin, Folic Acid)], Water, Wheat Flour [Includes Vitamins (Thiamin, Folic Acid)], Yeast, Wheat Gluten, White Vinegar, lodised Salt, Bread Improver [Includes Emulsifiers (471, 472e, 481)], Rye Flour, Soy Flour, Vegetable Oil, Malted Barley Flour, Antioxidant (300).
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.