Rye Sourdough Crackers
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 | 380 kcal | 19% |
| Fat | 5.5 g | 8% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 67.1 g | 26% |
| of which sugars | 9.8 g | 11% |
| Fibre | 10.6 g | — |
| Protein | 10.2 g | 20% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rye flour (39%), Wholemeal wheat flour, Fortified wheat 130g e flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Sourdough culture (12%) (rye flour, malted wheat flour, starter culture, yeast), Honey, Black treacle, Sunflower oil, Fermented rye, Salt, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Plain salty snacks”: 1.54 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.