Bread (No Name Brown)
Prefix 006 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 | 7,000 kcal | — |
| Fat | 2.6 g | 3% |
| of which saturates | 0.69 g | 3% |
| Carbohydrate | 46.6 g | — |
| of which sugars | 3.4 g | 3% |
| Fibre | 5.2 g | 18% |
| Protein | 8.6 g | — |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated April 9, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Whole wheat flour, Water, Yeast, Sugar, Wheat gluten, Vegetable oil, Salt, Calcium propionate, Sodium stearoyl-lactate, Vegetable monoglycerides, Acetylated tartaric acid esters of mono - and diglycerides, Sorbic acid, Enzymes, Ascorbic acid
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- 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 “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 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.