Stem Ginger Oat Cookies
Prefix 061 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 | 433 kcal | — |
| Fat | 15.0 g | 20% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 73.3 g | — |
| of which sugars | 16.7 g | 17% |
| Fibre | 6.7 g | 24% |
| Protein | 6.7 g | — |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Avoine à grains entiers (64%), sucres (sucre brun, sirop raffiné partiellement inverti, sirop de malt d'orge), huile de fruit de palme durable, tige de gingembre (6.3%) (tige de gingembre, sucre), fibres alimentaires (Oligofructose), gingembre moulu, bicarbonate de soude, sel marin. CONTIENT : Gluten. PEUT CONTENIR: Lait, arachides et fruits à coques (noix).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| March 19, 2025 | $3.49discounted | New Westminster |
| February 25, 2025 | $3.50discounted | New Westminster |
| December 20, 2024 | $4.49discounted | New Westminster |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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.