Wholemeal sandwich loaf
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 237 kcal | 11% |
| Fat | 2.1 g | 3% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 40.9 g | 13% |
| of which sugars | 1.6 g | 2% |
| Fibre | 5.3 g | 18% |
| Protein | 10.4 g | 21% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated 8 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wholemeal Wheat Flour, Water, Yeast, Wheat Gluten, Iodised Salt, Canola Oil, Malted Barley, Acidity Regulator (300), Vitamins [Thiamin, Folic Acid].
- E300Ascorbic acidAntioxidant · Sequestrant
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.