Seed Lovers, Bon matin
i Photo: Open Food Facts contributors · CC BY-SA
Multigrain sliced breads · Canada

Seed Lovers

by Bon matin · 600 g
CanadaFrance
NUTRI-SCOREBCDEANOVA4
233 kcalper 100 g
1.2 gof sugars per 100 g
Barcode (EAN-13)0061077940132
GS1 prefix006 · GS1 US
Additives3: E282, E322, E322i
AllergensGluten, SoybeansMay contain: Sesame seeds
LabelsNo colorings, No added sugar
0061077940132

Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy233 kcal—
Fat4.1 g5%
of which saturates0.58 g3%
Carbohydrate39.5 g—
of which sugars1.2 g1%
Fibre8.1 g29%
Protein11.6 g—
Sodium0.31 g14%

Open Food Facts, ODbL, record updated March 3, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

FARINE DE BLE ENTIER INTEGRALE, EAU, MÉLANGE DE CEREALES (GRAINES DE LIN GRUAU DE SEIGLE, FLOCONS D ORGE, BLE CONCASSE, BLE RED FIrE CONCASSE), LEVURE gRAINES DE LIN, GLUTEN DE BLE, VINAIGRE, SEL, PROPIONATE DE CALCIUM, LÉCITHINE DE SOYA.

The ingredient list is only available in French in the source; we show it as it is, without translation.

  • E282calcium propionatePreservative
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

1.38kg CO₂e per kg

Reference value for the category “Multigrain sliced breads”: 1.38 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

Sold under this barcode in 2 countries
CanadaFrance

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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