Wholewheat brown bread
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 | 232 kcal | 12% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.26 g | 1% |
| Carbohydrate | 42.1 g | 16% |
| of which sugars | 4.5 g | 5% |
| Fibre | 5.3 g | — |
| Protein | 7.6 g | 15% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
BUTTERMILK (36%), Wheat Flour (Wheat Flour, Raising Agents: Sodium Carbonates, Diphosphates) WHOLEMEAL WHEAT FLOUR (26%), WHOLEWHEAT (4%), Sugar, Rapeseed Oil, Raising Agent: Sodium Carbonates; Salt, Wheatgerm.
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sliced breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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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