Seeded Bread
Prefix 506 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 | 6.7 g | 10% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 29.6 g | 11% |
| of which sugars | 1.8 g | 2% |
| Fibre | 11.6 g | — |
| Protein | 5.4 g | 11% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 25 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Mixed Seeds13% (Sunflower Seeds, Brown Linseeds, Millet. Poppy Seeds), Rice Flour, Tapioca Starch, Maize Starch, Bamboo Fibre, Rapeseed Oil, Dried Egg White, Yeast, Stabilisers (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Humectant (Glycerol) Psyllium Husk Powder, Sugar, Salt, Apple Extract Cider Vinegar, Preservative (Calcium Propionate).
- E282calcium propionatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gluten-free breads”: 1.70 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.