HI-FIBRE WHOLEMEAL BAGELS
Prefix 509 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 | 254 kcal | 13% |
| Fat | 2.3 g | 3% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 5.7 g | 6% |
| Fibre | 6.7 g | — |
| Protein | 10.7 g | 21% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 21 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ZJ. AW TO PREPARE 5 WHOLEMEAL BAGELS Forest results, toast on a medium heat. OURMREDIENTS OUR STORY We love baking. Our fam down through four gene Wholeme Wheat Flour (37%), Water, Fortified Wheat and is now run by Simo flour Wheat flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Sugar, Wheat Gluten, Yeast, Rapeseed Oil, Malted Barley Flour, Preservatives (Calcium Propionate, Sorbic Acid), Flour Treatment Agent (Vitamin C). ALLERGEN ADVICE For allergens, including cereals containing gluten, see highlighted ingredients. May contain Sesame seeds. HOW TO STORE
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
91% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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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