Sourdough bread - Members Mark
by Members Mark
Ireland
246 kcalper 100 g · 12% of the reference intake
1.8 gof sugars per 100 g
Prefix 025: 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 | 246 kcal | 12% |
| Fat | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 47.4 g | 18% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 10.5 g | 21% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
wheat flour, water, sourdough starter, bacterial cultures, wheat flour, water, vital wheat gluten, sea salt, oxidizing agent blend, organic whole wheat flour, ascorbic acid, amylase
- E1100Alpha-Amylase
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
- 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.