Breton Grains germés
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 444 kcal | — |
| Fat | 19.4 g | 26% |
| of which saturates | 8.3 g | 42% |
| Carbohydrate | 66.7 g | — |
| of which sugars | 11.1 g | 11% |
| Fibre | 1.0 g | 4% |
| Protein | 11.1 g | — |
| Sodium | 0.83 g | 36% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
(FARINE SARRASIN, QUINOA), FARINE DE BLÉ, HUILE DE TOURNESOL À TENEUR ÉLEVÉE EN ACIDE OLEIQUE, SUCRE, HUILE DE COPRA, AMIDON DE MAÍS, SEL DE MER, OIGNONS SÉCHÉS CARAMELISÉS, GRAINES DE SESAME, POUDRE D'OIGNON, POUDRE D'AIL, PERSIL SÉCHÉ AROME NATUREL, BICARBONATE D'AMMONIUM, BICARBONATE DE SOUDE, TOCOPHÉROLS PROTEASE, PENTOSANASE. CONTIENT BLÉ, SEIGLE ET GRAINES DE SÉSAME.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E306Tocopherol-rich extract
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Toasts”: 1.40 kg CO₂e per kg of product (closest product in Agribalyse).
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 Values: Food and Drug Regulations, Health Canada.
- 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.