Spelt and Seed Sourdough
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 312 kcal | 16% |
| Fat | 8.3 g | 12% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 42.9 g | 16% |
| of which sugars | 1.4 g | 2% |
| Fibre | 8.1 g | — |
| Protein | 12.6 g | 25% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholemeal Spelt (Wheat), Water, Spelt (Wheat Flour, Pinhead Oatmeal, Brown Linseeds, Sunflower Seeds, Yeast, Wheat Gluten, Wheat Flour, Spelt (Wheat) Sourdough, Fermented Wheat Flour, Malted Barley Extract, Salt, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid. saturates 0.5g 3% sugars 0.69 <1% salt 6% 0.37g Typical values pers % of an adult's Reference Intake Energy 1324kJ/
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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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