JASON'S 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 | 117 kcal | 6% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 44.8 g | 17% |
| of which sugars | 2.6 g | 3% |
| Fibre | 3.6 g | — |
| Protein | 9.3 g | 19% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 4 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Wholemeal Spelt (Wheat) Flour, Sprouted Spelt (Wheat) Grains (5%), Rye Flour, Salt, Fermented Wheat Flour.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 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.