
Malted bread with shiitake and chestnut mushrooms, tomatoes and vegan black pepper mayonnaise
Prefix 105 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 183 kcal | 9% |
| Fat | 7.0 g | 10% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 23.7 g | 9% |
| of which sugars | 2.9 g | 3% |
| Fibre | 3.2 g | — |
| Protein | 4.8 g | 10% |
| Salt | 0.59 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Malted Wholegrain Bread (Wheat Flour (Wheat Flour (Wheat), Calcium Carbonate, Iron, Niacin, Thiamin), Water, Malted Wheat (Wheat), Wheat Bran (Wheat). Yeast, Wheat Gluten (Wheat), Barley Malt Flour (Barley), Salt, emulsifiers (Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids, Mono-and Diglycerides of Fatty Acids). Rapeseed Oil, flour treatment agent (Ascorbic Acid)), Tomato (24%), Black Pepper Vegan Mayo (Rapeseed Oil, Water, Sugar, Tapioca Starch, Cornflour, Parsley, Pea Protein, Salt, Lemon Juice From Concentrate, White Pepper, Spirit Vinegar, Black Pepper, Turmeric) Salad Vegetable Mix in varying proportions (8%) (Apollo Lettuce, Spinach, Red Chard, Red Salanova® Lettuce, Baby Red Leaf Lettuce), Chestnut Mushroom (5.0%), Shiitake Mushroom (5.0%), Rapeseed Oil, Olive Oil, Salt, Black Pepper.
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- 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.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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