Brioche burger bun
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 303 kcal | 15% |
| Fat | 6.8 g | 10% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 50.0 g | 19% |
| of which sugars | 7.8 g | 9% |
| Fibre | 2.6 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Wheat Flour (Wheat Flour, Calcium carbonate, Iron, Niacin, Thiamin), Pasteurised Liquid Whole Egg (15%), Water, Sugar, Rapeseed Oil, Yeast, Wheat Flour, Whole Milk Powder, Fermented Wheat Flour, Salt, Maize Starch, Emulsifiers (Mono - and diglycerides of fatty acids - Vegetable, Sodium stearoyl-2-lactylate), Vegetable Proteins (Pea, Potato, Faba Bean), Vegetable Oils (Palm, Sunflower), Palm Fat, Dextrose, Maltodextrin, Colour (Beta-carotenes), Flour Treatment Agent (Ascorbic acid), Flavouring.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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