slimsters squares
Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 239 kcal | 12% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 36.6 g | 14% |
| of which sugars | 3.8 g | 4% |
| Fibre | 6.4 g | — |
| Protein | 16.8 g | 34% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calciur Carbonate, Iron, Niacin, Thiamin), Wholemeal Wheat Flour, Water, Gluten, Yeast, Maize (2.4%), Wheat Wheat Fibre, Salt, Emulsifiers (Mono-and Diacetyl Tartaric Acid Esters s of Mong - and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate), Soya Flour, Preservative (Calcium Propionate), Flour Treatment Agent (Ascorbic Acid, L-Cysteine).
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E502Carbonates
- E570Fatty acids
- E920l-cysteine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Wholemeal breads”: 0.78 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.