Wholegrain 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 | 230 kcal | 12% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 40.0 g | 15% |
| of which sugars | 2.0 g | 2% |
| Fibre | 4.6 g | — |
| Protein | 9.2 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flour Wheat Flour (Wheat, Calcium Carbonate, Iron, Thiamin, Niacin), Wholemeal Wheat Flour (20%)], water, Cracked Wholegrain Wheat (10%), Yeast, Salt, Emulsifier: E472e, Palm Oil (Sustainable), Preservative: Calcium Propionate, Soya Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid (Vitamin C).
- 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.
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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