Plain 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 | 144 kcal | 7% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 28.6 g | 9% |
| of which sugars | 0.20 g | 0% |
| Fibre | 1.5 g | 5% |
| Protein | 4.8 g | 10% |
| Sodium | 0.28 g | 12% |
Open Food Facts, ODbL, record updated 3 July 2024 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour (Gluten) (Thiamine, Folate), Water, Rye Flour 9.0%, Iodised Salt, Yeast, Improver (soy), Malted Barley Flour, Wheat, Rye, Barley, Soy, Gluten MAY BE PRESENT: Sesame Seed, Almonds, Walnuts
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.