White Bread with Sourdough
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 | 443 kcal | 22% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.91 g | 5% |
| Carbohydrate | 47.0 g | 18% |
| of which sugars | 3.2 g | 4% |
| Fibre | 5.0 g | — |
| Protein | 9.8 g | 20% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 26 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Durum Wheat Sour Dough (2%), Salt, Vegetable Oil (Palm Oil, Palm Fractions, Rapeseed), Wheat Gluten, Soya Flour, Emulsifier; Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids, Preservative: Calcium Propionate, Flour Treatment Agent: Ascorbic Acid. For allergens, including cereals containing gluten, see ingredients in bold. Typical Energy Fat of which Carbohy of which Fibre Protein Salt Refe
- 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.
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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