Kingsmill Wholemeal No Crusts 400G
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 | 206 kcal | 10% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 33.6 g | 13% |
| of which sugars | 2.7 g | 3% |
| Fibre | 5.8 g | — |
| Protein | 9.9 g | 20% |
| Salt | 0.83 g | 14% |
Open Food Facts, ODbL, record updated 26 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheat Flour, Water, Wheat Protein, Yeast, Fermented Wheat Flour, Salt, Malted Barley Flour, Emulsifiers: E472e, E481, Soya Flour, Molasses Sugar, Vegetable Oils (Rapeseed, Sustainable Palm), Vinegar, Flour Treatment Agent: Ascorbic Acid (Vitamin C), With 62% Whole Grain (Wholemeal Wheat Flour, Malted Barley Flour)
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · 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.