Garlic Bread
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 528 kcal | 26% |
| Fat | 20.4 g | 29% |
| of which saturates | 7.6 g | 38% |
| Carbohydrate | 38.0 g | 15% |
| of which sugars | 1.2 g | 1% |
| Fibre | 2.8 g | — |
| Protein | 6.8 g | 14% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 2 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Margarine (Rapeseed Oil, Palm Oil, Water, Emulsifier: Mono - And Diglycerides Of Fatty Acids; Flavouring, Colour: Carotenes), Garlic Purée (4%), Butter (𝐌𝐢𝐥𝐤), Salt, Yeast, Parsley (0.5%), Flour Treatment Agent: Ascorbic Acid; 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫.
- E160acaroteneColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
5% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “White breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.