Good ness of both
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 | 233 kcal | 12% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.41 g | 2% |
| Carbohydrate | 43.7 g | 17% |
| of which sugars | 2.7 g | 3% |
| Fibre | 3.0 g | — |
| Protein | 9.2 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 10 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat, Calcium Carbonate, Iron, Thiamin, Niacin), Water, Wholemeal Wheat Flour, Yeast (Yeast, Vitamin D Yeast), Salt, Soya Flour, Vegetable Oil (Rapeseed), Emulsifiers: E472e, E481, Vegetable Fat (Palm), Preservative: Calcium Propionate, Flour Treatment Agents: E300 (Vitamin C), E920.
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E920l-cysteine
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.