
Wholemeal & Seeds Bread
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 | 235 kcal | 11% |
| Fat | 5.4 g | 8% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 28.4 g | 9% |
| of which sugars | 1.7 g | 2% |
| Fibre | 9.8 g | 33% |
| Protein | 13.4 g | 27% |
| Sodium | 0.13 g | 6% |
Open Food Facts, ODbL, record updated 8 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Whole Grain Wholemeal Wheat Flour (28%), Mixed Whole Grains ((10%) (Kibbled Rye, Kibbled Wheat, Buckwheat, Kibbled Corn, Rolled Oats, Kibbled Barley, Kibbled Triticale (Wheat, Rye)), Wheat Gluten, JMixed Seeds (6%) (Poppy Seed (3.5%), Linseed (2%), Sunflower Seeds), Kibbled Soy, Canola Oil, Modified Tapioca Starch (1412), Wheat Bran, Wheat Germ, Baker's Yeast, Vinegar, lodised Salt, Fermented Wheat Flour, Vegetable Gum (412), Vitamins (Thiamin, Folic Acid), Processing Aid (Wheat). 9 9 9 Contains: Wheat, Gluten, Soy. 9 May be present: Sesame. 9 No Artificial Colours, Flavours or 9 Preservatives. 9 Suitable for Vegetarians and Vegans. CON We Bürg YOU not reta and 515 INS
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
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