100% WHOLE WHEAT BREAD

by Sobeys

Ireland

229 kcalper 100 g · 11% of the reference intake

2.9 gof sugars per 100 g

Barcode (EAN-13)0232608202399

GS1 prefix023

Additives7: E1100, E1102, E1104…

AllergensGluten

Prefix 023: restricted in-store use.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	229 kcal	11%
Fat	3.6 g	5%
of which saturates	0.29 g	1%
Carbohydrate	42.9 g	16%
of which sugars	2.9 g	3%
Fibre	5.7 g	—
Protein	8.6 g	17%
Salt	0.93 g	15%

Open Food Facts, ODbL, record updated 7 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Whole wheat flour, wheat bran, canola oil, sugar, molasses powder (molasses, wheat starch, silicon dioxide, sunflower lecithin), enzyme concentrate (wheat, amylase, xylanase, maltogenic amylase, lipase, glucose oxidase, salt), water, wheat bran, dry yeast (saccharomyces cerevisiae), emulsifier (sorbitan monostearate), antioxidants (ascorbic acid)

Allergen: Gluten

E1100Alpha-Amylase
E1102Glucose oxidaseAntioxidant
E1104lipase
E300Ascorbic acidAntioxidant · Sequestrant
E322LecithinsAntioxidant · Emulsifier
E322iLecithinAntioxidant · Emulsifier
E491Sorbitan monostearateEmulsifier

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Ireland

Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 7 June 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix 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.