sourdough bread
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 | 240 kcal | 12% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 51.1 g | 20% |
| of which sugars | 1.1 g | 1% |
| Fibre | 5.1 g | — |
| Protein | 6.9 g | 14% |
| Salt | 2.7 g | 45% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour (wheat flour, calcium carbonate, iron, niacin thiamin), water, rye flour, wholemeal rye flour, salt, wholemeal wheat flour, malted barley ALLERGY ADVICE: For allergens including cereals containing gluten see ingredients in bold. May contain nuts, peanuts, sesame and all other allergens
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
10% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “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
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