Brown Seeded Loaf
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 277 kcal | 14% |
| Fat | 10.7 g | 15% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 35.0 g | 13% |
| of which sugars | 4.2 g | 5% |
| Fibre | 10.4 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Maize Starch, Potato Starch, Rapeseed Oil, Tapioca Starch Rice Flour, Sunflower Seeds (37), Yeast, Brown Linseed (2), Rice Protein Bamboo Fibre, Dried Psyllium Husk, Thickeners (Hydroxypropyl Methyl Cellulose, Xanthan Gum, Sugar, Humectant (Glycerol) Millet Seeds (12), Poppy Seeds (12), Buckwheat Flour, Millet Flour, Apple Cider Vinegar, Salt, Fermented Syrups, Apple Extract
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
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.