Wholemeal 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 | 234 kcal | 12% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 4.6 g | 5% |
| Fibre | 6.2 g | — |
| Protein | 10.2 g | 20% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheat Flour, Water, Kibbled Malted Wheat (4%) Sugar, Wheat Protein, Yeast, Salt, Vegetable Oils (Rapeseed, Sustainable Palm) Malted Barley Flour, Vinegar, Emulsifiers: E471, E472e; Soya Flour, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid (Vitamin C). With 63% Whole grain (Wholemeal Wheat Flour, Kibbled Malted Wheat, Malted Barley Flour) Allergy Advice: For allergens, including cereals containing gluten, see ingredients listed in bold.
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- 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 “Wholemeal breads”: 0.78 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.