Seeded Sliced 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 | 268 kcal | 13% |
| Fat | 5.8 g | 8% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 39.2 g | 15% |
| of which sugars | 4.6 g | 5% |
| Fibre | 4.9 g | — |
| Protein | 9.8 g | 20% |
| Salt | 0.91 g | 15% |
Open Food Facts, ODbL, record updated 1 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Water, Seed Mix (10%) (Contains Brown L Toasted Brown Linseed, Toasted Sunflower Seeds, Millet Seed, Golden Linseed, Poppy Seed), Yeast, Soya Flour, Wheat Protein, Malted Barley Flour, Salt, Granulated Sugar, Barley Flour, Vegetable Proteins, Preservative: E282, Rapeseed o Caramelised Sugar, Barley Fibre, Emulsifier: E472e, Dextrose, Maltodextrin, Starch, Flour Treatment Agent: AscorbicA ALLERGY ADVICE: For allergens including cereals containing gluten, see ingredients in bold. May also conm
- E282calcium propionatePreservative
- 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.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.