Caribbean Hardo Bread
Prefix 503 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 | 239 kcal | 12% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 46.0 g | 18% |
| of which sugars | 2.6 g | 3% |
| Protein | 7.8 g | 16% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Calcium Carbonate, Iron, Nicotinamide & Thiamine), Water, Sugar, Yeast, Salt, Rapeseed & Palm Oil Vegetable Fat, Soya Flour, Flour Treatment Agent Ascorbic Acid (Vitamin C), Preservative E282, Bread Improver.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “White 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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