100% Whole Wheat English Muffins
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 | 213 kcal | — |
| Fat | 2.0 g | 3% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 41.3 g | — |
| of which sugars | 2.7 g | 3% |
| Fibre | 5.3 g | 19% |
| Protein | 10.7 g | — |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Whole wheat flour, Water, Yeast, Degermed corn meal, Salt, Sugar, Vegetable oil (canola and/or soy), Wheat gluten, Dough conditioners (monocalcium phosphate monohydrate, DATEM, ascorbic acid), Calcium propionate, Sorbic acid, Wheat
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “English muffins” →
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 “English muffins”: 2.04 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.