Be Good High Fibre Bread
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 | 210 kcal | 10% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 39.0 g | 15% |
| of which sugars | 1.9 g | 2% |
| Fibre | 6.0 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 21 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour^ (Wheat, Calcium Carbonate, Iron, Thiamin, Niacin), Water, Wheat Fibre, Yeast, Salt, Soya Flour, Preservative: Calcium Propionate (added to export products and during periods of very hot weather, to inhibit mould growth), Emulsifier: E472e, Palm Fat (Sustainable), Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid (Vitamin C). wrlow
- 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.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.