White sourdough
Prefix 505 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 | 262 kcal | 13% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 48.0 g | 18% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Water, Vegetable Oils (Rapeseed, Extra Virgin Olive), Sea Salt, Soya Flour, Fermented Wheat Flour, Wheat Gluten, Flour Treatment Agent (Ascorbic Acid). For allergens see ingredients in bold. v VEGETARIAN → RECYCLE AT RECYCLING POINT
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
11% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
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 “Sliced breads”: 1.55 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.