Country Bread
Prefix 539 was issued by GS1 Ireland. 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 | 0.10 g | 1% |
| Carbohydrate | 51.3 g | 20% |
| of which sugars | 4.6 g | 5% |
| Protein | 8.9 g | 18% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water. Rye Flour Wholegrain Rye Flour, Rye Malt Flour Salt, Starch, Baking Improver (Wheat Flour, Soy Flour Enzymes Vegetable Oil Rapeseed Oil Treatment Agent - Bakers Yeast, Rapeseed Oil, Sourdough Rye Starter Cultures Acidifier Citric Acid Allergen's highlighted in BOLD DIETARY ADVICE: Suitable for Vegetarians
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
89% 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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