SOURDOUGH VITAMIN V
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 | 245 kcal | 12% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 43.6 g | 17% |
| of which sugars | 0.30 g | 0% |
| Fibre | 3.5 g | — |
| Protein | 8.1 g | 16% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), water, sour dough (5%) (wheat flour, water, yeast, salt), seed topping (2%) (golden linseed, pumpkin seed, poppy seed), vegetable oil, vinegar, yeast, fermented wheat flour, salt, psyllium husk powder, vegetable fibre, natural flavouring, flour treatment agent: ascorbic acid, for allergens, induding cereals containing gluten, see ingredients in bold, due to manufacturing practices, may also contain milk, soya and egg, no added preservatives, no added additives, finest ingredients,
- E300Ascorbic acidAntioxidant · Sequestrant
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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