High Protein Wraps
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 | 171 kcal | 9% |
| Fat | 6.2 g | 9% |
| of which saturates | 1.7 g | 8% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 1.4 g | 2% |
| Fibre | 15.0 g | — |
| Protein | 26.2 g | 52% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 4 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rice Protein, Bamboo Fibre, Chickpea Flour, Sunflower Oil, Thickeners (Xanthan Gum, Guar Gum), Chicory Root Fibre, Psyllium Husk, Pear Concentrate, Natural Flavours, Preservatives (Sorbic Acid, Calcium Propionate), Fermented Corn, Emulsifier (Mono-and Diglycerides of Fatty Acids), Acid (Tartaric Acid), Salt.
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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.