5 Traditional Lebanese Flat Bread Sourdough
Prefix 502 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 | 272 kcal | 14% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 54.4 g | 21% |
| of which sugars | 6.2 g | 7% |
| Fibre | 3.1 g | — |
| Protein | 9.2 g | 18% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 19 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour (fortified with Calcium, Iron, Niacin, Thiamin), Water, Yeast, Sugar, Vitamin D yeast, Sourdough (wheat), Salt, Preservative: Calcium propionate
- E282calcium propionatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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