100% Whole Wheat Sandwich Bread
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 | 267 kcal | — |
| Fat | 3.2 g | 4% |
| of which saturates | 0.51 g | 3% |
| Carbohydrate | 44.3 g | — |
| of which sugars | 3.8 g | 4% |
| Fibre | 3.8 g | 14% |
| Protein | 10.1 g | — |
| Sodium | 0.55 g | 24% |
Open Food Facts, ODbL, record updated October 21, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
whole grain whole wheat flour, including the germ. water, sugar/glucose-fructose, wheat guten", yeast, vegetable oil (canola or soybean), salt, vegetable monoglycerides calcium propionate, sodium stearoyl-2-lactylate, acetylated tartaric acid esters of mono and diglycerides, sorbic acid soybean eech order may change may contain sesame seeds and milk
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
49% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
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.