Wholemeal with Sourdough 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 | 224 kcal | 11% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 41.0 g | 16% |
| of which sugars | 3.4 g | 4% |
| Fibre | 4.7 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 22 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Flour [Wholemeal Wheat Flour (38%), Wheat Flour], Water, Yeast, Dried Rye Sourdough (2%) (Fermented Rye Flour), Salt, Soya Flour, Fermented Wheat Flour, Flour Treatment Agent: Ascorbic Acid (Vitamin C).
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sourdough breads”: 0.75 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.