Hamburger Buns
Prefix 426 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 | 297 kcal | 15% |
| Fat | 5.8 g | 8% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 6.1 g | 7% |
| Fibre | 2.6 g | — |
| Protein | 8.9 g | 18% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Weizenmehl, Wasser, Invertzuckersirup, Hefe, pflanzliches Öl (Rapsöl), SESAM, Speisesalz, Emulgatoren: E471 und E481; SOJAMEHL, E282; Traubenzucker, WEIZENMALZMEHL
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E282calcium propionatePreservative
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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.