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 | 228 kcal | — |
| Fat | 2.6 g | 4% |
| of which saturates | 0.35 g | 2% |
| Carbohydrate | 40.3 g | — |
| of which sugars | 3.5 g | 4% |
| Fibre | 5.3 g | 19% |
| Protein | 12.3 g | — |
| Sodium | 0.21 g | 9% |
Open Food Facts, ODbL, record updated March 4, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Whole grain whole wheat flour including the germ,Water, Yeast* , Wheat gluten*, Wheat semolina, Canola and/or soybean oil, Sugar, Vinegar, Salt, Calcium propionate, Fumaric acid,Potassium sorbate, Acetylated tartaric acid estors of mono and diglycerides. *Order may change. May contain: Other soya ingredients.
- E202Potassium sorbatePreservative
- E282calcium propionatePreservative
- 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.