Wholemeal pane di casa
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 | 211 kcal | 10% |
| Fat | 0.90 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 40.0 g | 13% |
| of which sugars | 2.3 g | 3% |
| Fibre | 2.9 g | 10% |
| Protein | 8.5 g | 17% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 19 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Water, Sourdough [Water, Wheat Flour], Wheat Bran (5%), Wheat Germ (1.5%), Salt, Yeast. Malted Wheat, Barley Malt Flour, Vitamins |Folic Acid, Thiamin]., Contains wheat, gluten. May Contain tree nuts, egg, lupin, milk, peanut, sesame, soy. sulphites.
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.