Brioche Burger Buns
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 | 293 kcal | 15% |
| Fat | 5.2 g | 7% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 51.3 g | 20% |
| of which sugars | 12.2 g | 14% |
| Fibre | 2.3 g | — |
| Protein | 9.7 g | 19% |
| Salt | 1.8 g | 30% |
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, liquid egg, sugar, sour dough (5%) (wheat flour, water, yeast, salt), vegetable oil, yeast, salt, vegetable fibre, psyllium husk powder, fermented wheat flour, natural flavouring, natural colour, flour treatment agent: ascorbic acid,
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
94% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
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 “Hamburger buns”: 1.81 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
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