4 BURGER BUNS
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 | 323 kcal | 16% |
| Fat | 7.7 g | 11% |
| of which saturates | 0.65 g | 3% |
| Carbohydrate | 53.2 g | 20% |
| of which sugars | 13.0 g | 14% |
| Fibre | 2.3 g | — |
| Protein | 8.4 g | 17% |
| Salt | 1.4 g | 24% |
Open Food Facts, ODbL, record updated 14 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Sugar, Rapeseed Oil, Yeast, Dried Milk, Egg, Wheat Gluten, Salt, Flavouring, Milk Proteins, Deactivated Yeast, Toasted Malted Rye Flour.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
98% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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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