Kelderman Rye Bread, German Style
Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 191 kcal | 10% |
| Fat | 1.1 g | 2% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 35.0 g | 13% |
| of which sugars | 3.2 g | 4% |
| Fibre | 8.2 g | — |
| Protein | 6.1 g | 12% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 8 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rye 54% (wholemeal and kernels), water, yeast, dextrinated wholemeal wheat flour, iodised salt, wheat bran, barley malt, acidifiers (lactic acid, citric acid), preservatives (calcium propionate, sorbic acid).
- E200Sorbic acidPreservative
- E270Lactic acid
- E282calcium propionatePreservative
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
85% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Rye breads” →
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 “Rye breads”: 0.76 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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