Muffins Anglais
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 | 228 kcal | — |
| Fat | 3.5 g | 5% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 38.6 g | — |
| of which sugars | 1.8 g | 2% |
| Fibre | 3.0 g | 11% |
| Protein | 10.5 g | — |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
WATER*, WHOLE GRAIN WHOLE WHEAT FLOUR INCLUDING THE GERM, WHEAT GLUTEN, YEAST*, SOYBEAN AND/OR CANOLA OIL, SALT, SUGAR, CALCIUM PROPIONATE FUMARIC ACID, VEGETABLE MONO - AND DIGLYCERIDES. MAY CONTAIN SORBIC ACID. TOPPING: CORN MEAL, CORN AND/OR RICE FLOUR. *ORDER MAY VARY
- E200Sorbic acidPreservative
- E297Fumaric acid
- 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 “Whole-wheat English muffins”: 1.07 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.