Whole grain Loaf
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 | 230 kcal | 12% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 40.0 g | 15% |
| of which sugars | 2.0 g | 2% |
| Fibre | 4.6 g | — |
| Protein | 9.2 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 28 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flour^ [Wheat Flour (Wheat, Calcium Carbonate, Iron, Thiamin, Niacin), Wholemeal Wheat Flour (20%)], Water, Cracked Wholegrain Wheat (10%), Yeast, Salt, Emulsifier: E472e, Palm Oil (Sustainable), Preservative: Calcium Propionate (added to export products and during periods of very hot weather, to inhibit mould growth), Soya Flour, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid (Vitamin C). "Made using EU and UK Flour Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold. For Best Before date see label on top of pack. ess est ecial ens to so you oday. nan FIBRE ugars Guaranteed Irish ***Suitable for home freezing. Freeze on day of purchase, consume within one month. Defrost thoroughly before use. Suitable for Vegetarians. Suitable for Vegans.
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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