White 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 | 247 kcal | 12% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.51 g | 2% |
| Carbohydrate | 44.9 g | 14% |
| of which sugars | 3.4 g | 4% |
| Fibre | 2.9 g | 10% |
| Protein | 9.2 g | 18% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated 1 February 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
WHEAT FLOUR, WATER, YEAST, VINEGAR, IODISED SALT, VEGETABLE OIL, SOY FLOUR, VEGETABLE EMULSIFIERS (471, 481), MINERAL SALT (CALCIUM CARBONATE), VITAMINS (THIAMIN, FOLIC ACID)
- E471Mono- and diglycerides of fatty acidsEmulsifier · 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.