4 Seed Sensations Bread
Prefix 501 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 | 278 kcal | 14% |
| Fat | 6.6 g | 9% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 42.0 g | 16% |
| of which sugars | 3.8 g | 4% |
| Fibre | 5.3 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 25 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (with added calcium, iron, niacin, thiamin), water, seed mix (13%) (contains: toasted brown linseed, toasted sunflower seeds, pumpkin seeds, sunflower seeds, millet seeds, golden linseed, poppy seeds), wheat protein, yeast, salt, vinegar, soya flour, caramelised sugar, malted barley flour, barley flour, preservative: e282, emulsifier: e472e, vegetable fat (rapeseed, palm), barley fibre, flour treatment agent: ascorbic acid, wheat starch. nutrition information allergy advice: for allergens
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- 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.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
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 “Sliced breads”: 1.55 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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