Dark Rye Crispbread
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 342 kcal | 17% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 66.6 g | 26% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.5 g | — |
| Protein | 8.5 g | 17% |
| Salt | 0.74 g | 12% |
Open Food Facts, ODbL, record updated 5 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wholegrain rye flour, rye flour, and salt
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Rye breads”: 0.76 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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