Rye Bread
Prefix 931 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 | 249 kcal | 12% |
| Fat | 4.3 g | 6% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 29.4 g | 9% |
| of which sugars | 1.2 g | 1% |
| Fibre | 6.4 g | 21% |
| Protein | 8.8 g | 18% |
| Sodium | 0.47 g | 20% |
Open Food Facts, ODbL, record updated 17 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Wheat Flour, Kibbled Rye and/or Triticale (16%), Wheat Gluten, Wholemeal Rye Flour (5%), Canola Oil, Corn Starch, Baker's Yeast, Barley Malt Flour (1%), Vinegar, iodised Salt, Cultured Whey, Vitamins (Thiamin, Folate).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rye breads”: 0.76 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
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