white 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 | 235 kcal | 11% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.50 g | 2% |
| Carbohydrate | 38.5 g | 12% |
| of which sugars | 3.1 g | 3% |
| Fibre | 7.9 g | 26% |
| Protein | 10.1 g | 20% |
| Sodium | 0.38 g | 17% |
Open Food Facts, ODbL, record updated 3 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour [Contains Vitamins (Thiamin, Folic Acid)], Water, Yeast, Wheat Fibre, Wheat Gluten, White Vinegar, Vegetable Oil, lodised Salt, Soy Flour, Fermented Wheat Flour, Emulsifiers (472e, 481), Minerals (Iron, Zinc); Vitamins (Vitamin E, Niacin, Vitamin B6). Contains 55% Wheat Flour.
- 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 “Sliced breads”: 1.55 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.