Barley & Oat Loaf
Prefix 506 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 | 233 kcal | 12% |
| Fat | 3.2 g | 5% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 34.0 g | 13% |
| of which sugars | 3.1 g | 3% |
| Fibre | 10.0 g | — |
| Protein | 12.0 g | 24% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 19 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Wheat Flour, Water, Barley Flakes (9%), Kibbled Barley (7%), Oat Flakes (5%), Wheat Protein, Barley Flour (3%), Yeast, Fermented Wheat Flour, Salt, Vegetable Oils and Fat [Rapeseed Oil, Palm Fat, Palm Oil], Emulsifier (Mono - and Diacetyl Tartaric Acid Esters of Mono - and Diglycerides of Fatty Acids), Dextrose, Malted Barley Flour, Spirit Vinegar, Soya Flour, Flour Treatment Agent (Ascorbic Acid).
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.