Ireland
Data
Sourdough Wholesome Wholemeal, Pat the Baker
i Photo: Open Food Facts contributors · CC BY-SA
Wholemeal breads · Ireland

Sourdough Wholesome Wholemeal

by Pat the Baker
Ireland
NUTRI-SCOREACDEBNOVA4
230 kcalper 100 g · 12% of the reference intake
2.3 gof sugars per 100 g
Barcode (EAN-13)5011041003382
GS1 prefix501 · GS1 UK
Additives5: E282, E300, E471…
AllergensGluten, Soybeans
5011041003382

Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy230 kcal12%
Fat1.7 g2%
of which saturates0.40 g2%
Carbohydrate51.0 g20%
of which sugars2.3 g3%
Fibre9.7 g—
Protein5.7 g11%
Salt1.4 g23%

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

Wholemeal Wheat Flour (42%), Wheat Flour (Wheat Flour, Wheat Gluten, Niacin, Thiamin, Iron, Calcium Carbonate), Water, Yeast, Dried Wheat Sourdough (6%) (Wheat Flour, Starter Culture), Salt, Soya flour, Emulsifiers (Mono and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mono and Diglycerides of Fatty Acids, Sodium Stearoyl-2-lactylate), Preservative (Calcium Propionate), Vegetable Fat (Palm), Flour Treatment Agent (Ascorbic Acid). ALLERGEN INFORMATION For allergens including cereals containing gluten, see ingredients listed in bold. NUTRITION & REFERENCE INTAKE (RI) INFORMATION TYPICAL VALUES PER 100G 972kj Energy

Allergen: GlutenAllergen: Soybeans
  • E282calcium propionatePreservative
  • E300Ascorbic acidAntioxidant · Sequestrant
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
  • E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
  • E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

0.78kg CO₂e per kg

Reference value for the category “Wholemeal breads”: 0.78 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

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

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