Ireland
Data
Wholewheat Bread, Baker McCannidy
i Photo: Open Food Facts contributors · CC BY-SA
Breads · Ireland

Wholewheat Bread

by Baker McCannidy · 500 g
Ireland
NUTRI-SCOREACDEBNOVA3
632 kcalper 100 g · 32% of the reference intake
1.7 gof sugars per 100 g
Barcode (EAN-13)5099630002237
GS1 prefix509 · GS1 UK
Additives2: E500, E500ii
AllergensGluten, Milk
5099630002237

Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy632 kcal32%
Fat1.1 g2%
of which saturates1.1 g6%
Carbohydrate41.7 g16%
of which sugars1.7 g2%
Fibre6.4 g—
Protein8.1 g16%
Salt1.3 g22%

Open Food Facts, ODbL, record updated 14 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Buttermilk (38 %), Wholemeal Wheat Flour (34%), Wheat Flour, Sodium Bicarbonate, Salt, Wheatgerm.

Allergen: GlutenAllergen: Milk
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 74 “breads” products sold in Ireland
Sugars1.7 g · median 2.6 g
Saturates1.1 g · median 0.60 g
Salt1.3 g · median 1.0 g

19% of products in the category contain less sugar than this one. The thin line marks the category median.

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.

Countries of sale

Sold under this barcode in Ireland
Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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