Wholegrain sourdough 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 | 222 kcal | 11% |
| Fat | 4.0 g | 6% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 38.0 g | 15% |
| of which sugars | 4.4 g | 5% |
| Protein | 5.1 g | 10% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
typical weter, sourdough 20% (rice flour, water),maize starch, oil pea protein, invert sugar syrup, rice flour, thickener: ydroxypropyl methyl cellulose, salt, citrus fibre, yeast, emulsifer: mono , dialycerides of fatty acids, fat of which s carbohydrat of which su protein storage *this pack con lonsume within 2 davs of opening,
Source: Open Food Facts, ODbL · additive names and functions: 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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