Wholemeal Sandwich
Prefix 933 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 | 255 kcal | 12% |
| Fat | 6.4 g | 9% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 30.6 g | 10% |
| of which sugars | 1.9 g | 2% |
| Fibre | 8.7 g | 29% |
| Protein | 12.4 g | 25% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated 20 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Wholemeal Wheat Flour (34%), Mixed Whole Grains (10%) (Kibbled Rye, Kibbled Wheat, Hulled Buckwheat, Kibbled Corn, Kibed Purple Wheat, Millet, Triticale, Kibbled Batley, Rolled Oats), Seeds (Linseed, Sunflower Seeds), Wheat Gluten, Baker's Yeast Canola Oil, Wheat Flour, Kibbled Soy, Vinegar, lodised Salt, Soy Flour Emulsifiers (172e, 431, 471), Vitamins (Thiamin, Folic Acid), Wheat Malt Flour. Contains: Gluten Cereals and Soy. May be present: Sesame and Fish
- E431Polyoxyethylene (40) stearateEmulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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.